This week for sandwich Friday I thought it would be fun to try something a little different than gluten free bread to hold the fillings.
Potato cakes are a favourite round here, you can buy them from bakeries, and we used to eat them as a lovely treat, usually as part of a cooked breakfast.
But they tend to be made with wheat flour of course!
So here I’ve made a gluten free version, dry fried to get that lovely crust, and with leeks for added flavour.
I filled them with tomatoes, and slices of a hazelnut cheese that Alex has been working on recently. Delicious!
makes around 10
2 largish potatoes, in large chunks (skin left on)
1 large leek, chopped
50 ml soy milk
salt and white pepper, plenty
4 tbsp rice flour, plus extra for dusting the board
1 tbsp tapioca flour
1/2 tsp xanthan gum
Cook the potatoes until soft in boiling salted water, around 10 minutes. While the potatoes are cooking, microwave steam the leeks with a little water until soft. Mine took 6 minutes, stirring after each burst of 2 minutes.
Drain the potatoes and leeks and mash together with the soy milk and salt and pepper. Leave to cool, and refrigerate for at least half an hour to let the mash firm up.
Mix together the rice flour, tapioca flour and xanthan gum, and then mix it vigorously into the mash. The mixture will be fairly soft.
Dust a chopping board with rice flour, take a golf ball sized piece of mash and roll it around to coat. Pat the mash out into a round. Heat a frying pan on a medium flame and cook the potato cake for around 4-5 minutes per side until set and browned. The potato cakes will start to puff up when they are cooked through.
Repeat the process for all the potato cakes. If you have a good large frying pan, cook a couple at a time!
Cool on a wire rack.