Makes ~ 16 patties
Ingredients:
- 450g white potato
- 200g wombok cabbage, shredded
- 120g ricotta cheese
- 1 egg, beaten
- 1/3 cup finely chopped parsley
- salt to taste
- ~1/2 cup plain gluten free flour for coating
- rice bran oil, for frying (~1cm deep in a pan)
Method:
- Peel the potatoes, add some salt and steam until tender
- Drain and put them aside in a bowl and mash them
- Steam the wombok cabbage for about 6 minutes
- Drain and press out a lot of the water from the cabbage
- Add the ricotta, beaten egg and parsley to the potatoes and mash until smooth
- Fold in the pressed wombok
- Add salt to taste
- Rub your clean hands in some gluten free flour before forming the mixture into about 16 patties.
- Pat both sides of each patty in the flour
- Place them on a plate to chill for 1 hour to firm them up a little before frying
- Heat 1 cm of oil in a fry pan until it is simmering hot
- Carefully add the patties and fry each side in batches until golden
- Drain on paper towel when removed from the frying pan; they will be delicate
Serving suggestions:
- Eat hot, as the potato component of an evening meal
- Store for use on wraps or rice paper rolls
- Add to lentils, quinoa and vegetables of your choice for a poke bowl style lunch
- Squash on to rice cakes for a lunch snack
- Eat inside a lettuce cup with butterbeans, green beans and mung bean sprouts
- Eat with eggs for breakfast
