These patties are Low FODMAP, Gluten Free, Vegetarian and low Lactose. They are the perfect use for left over mashed potato.
Total Time: 30 mins
Serves: 3 (4 patties per serve)
- 1 Egg
- 1/4 cup of Colby cheese or dairy free cheese if needed, grated
- 3 tbsp of Spring Onion (green parts only) finally chopped- extra for garnishing
- 1 1/2 cups of Mashed Potato (I used left over mashed potato that had been mashed with almond milk and butter prior)
- 2 tbsp of Cornflour
- Salt and Pepper to taste
- 1/2 cup of Rice Crumbs
- 1/2 cup of Olive Oil for shallow frying
Start by whisking the egg in a large bowl until it has become slightly fluffy. Then add the chopped spring onion and grated cheese into the egg, whisking to combine. Add the mashed potato and mix until the potato and egg mixture are fully combined. Lastly add the cornflour, salt and pepper until the mixture is slightly sticky. Then roll the mixture into 12 smalls balls, spread the rice crumbs over a plate evenly and then roll the potato balls through the rice crumbs until they are fully covered. Heat a pan over a medium heat, and fill partly with oil to shallow fry the potato patties. Place the balls of potato mixture into the heated pan and gently flatten with a spatula. Cook for 2-3 minutes on each side, or until fully golden. Transfer the patties onto a paper towel and pat lightly to remove any excess oil. Repeat these steps until all of the patties have been cooked. Serve warm.