Cheesy Potato Cakes (Gluten-Free)

THIS RECIPE USES

Super Flour

0 from 0 votes
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Snack
Servings 14 Potato Cakes

Ingredients  

Rissoles / Potato Cakes

  • 4 large desiree potatoes peeled, boiled and mashed
  • makes approximately 3 cups mashed potato
  • 3 tbs PomPom Paddock Flour
  • 2 eggs lightly whisked (or vegan alternative)
  • 2 green onions finely sliced
  • 2 tbs parmesan cheese
  • 1 cup tasty / cheddar cheese grated (or vegan alternative)
  • ½ cup parsley and dill finely chopped
  • Plenty of sea salt and freshly ground pepper
  • Juice of ½ lemon
  • 1 garlic clove minced (optional)

For Frying

  • ¼ cup extra virgin olive oil
  • Sour Cream Dip:
  • 130 g ½ cup sour cream (or vegan sour cream)
  • Juice of ½ lemon
  • 2 tbs chives finely chopped

Serving Options

  • Watercress Salad dressed in Extra Virgin Olive Oil and Balsamic Vinegar Glaze
  • Smoked Salmon Slices

Method 

  • In a large bowl combine all the potato cake ingredients. Allow to rest in fridge for 15 minutes.
  • In the meantime, make the sour cream dip by combining all ingredients. Set aside in fridge until ready to serve.
  • Divide potato mixture into 12 portions and using your hands, roll each into a ball and slightly flatten into a rissole.
  • Heat oil in frying pan (enough oil to coat well bottom of frying pan) and over medium heat cook each side for 2 minutes.
  • Serve warm or at room temperature with watercress salad, smoked salmon and sour cream dip.

Notes

Suggestions:
  • Kids love them served simply with tomato sauce and cucumber / carrot sticks
  • Create potato cake variations by adding ½ cup diced ham or bacon to the mixture. Alternatively, give it an Asian twist by adding 1 teaspoon curry powder and 1 small red onion, finely diced.
Categories Quick Bites, Savoury
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