We had leftover chicken from our roast the night before so I decided to make potato fritters. I had never made them before so I used this recipe from Taste and modified it for my daughter. I made normal ones for the rest of the family and apart from having to have 2 lots of bowls, frypans, flippers etc, it wasn't too much more effort.
Here's the recipe for our allergen free potato fritters -
Serves 1
1 potato
1 teaspoon No Egg (or equivalent) mixed with 2 tablespoons water
salt
pepper
1/4 cup (or maybe lss depending on your frypan size) rice bran oil for shallow frying.
Place potato in cold water in a saucepan. Heat water until boiling and then remove potato to cool.
Peel potato and grate. Place in bowl. Mix in No Egg mixture and salt and pepper to taste.
Heat oil in frypan. Prepare 'patties' of potato and then place carefully into oil. Fry each side until golden brown.
We served with leftover roast chicken, peas and cauliflower. They could be a snack as well really.
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