Thursday, April 3, 2014

Potato and Cauliflower Pattie-Cakes with Shallots and Rosemary. Gluten Free.



Today, I was trying to figure out what I was going to eat for Lunch.

We had some left over Mashed Potatoes and Cauliflower.

What's a simple dish that takes 15 minutes and is delicious and something ALL of my family can eat?

Potato Patties.

Here is my Gluten-Free take on them...


Ingredients

  • 2 Cups of Mashed Potatoes and Cauliflower
  • 1 Cup Brown Rice Flour
  • 1 very large Shallot (diced)
  • 1 Egg
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Parmesan Cheese
  • 2 Tablespoons of Rosemary (diced)
  • 1/2 Cup of Coconut Oil




Directions

  1. Mix Mashed Potatoes and Cauliflower, Brown Rice Flour, Shallot, Egg, Black pepper, and Salt together in a bowl until batter consistency.
  2. Heat Coconut Oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
This made about 10 patties.

Total Yumminess.

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