Gluten Free Mexican Potato Pancakes
| Gluten Free Mexican Potato Pancakes |
Recipe Type: Main
Author:
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 40
Topped with cheese, sour cream, salsa and jalapenos – plus a side of guacamole – these Mexican Potato Pancakes are bound to tantalise your taste buds as they are completely gluten free.
Ingredients
- 5 Potatoes
- Dash of hot sauce (to taste)
- 1 Onion
- 2 Eggs
- 1-2 Green chillies
- 3tbsp Rice flour
- 4tbsp Cooking oil
- 150g Grated cheddar cheese
- 100ml soured cream
- Salsa
- Jalapeno slices
Instructions
- Taking your potatoes, peel and grate each of them, before setting them to the side. Next you will need to finely chop your onion, and mince your chillies.
- Once your ingredients are ready, take your grated potatoes and season with salt, pepper and hot sauce.
- Mix in your onions, eggs and minced chilli, sprinkle with rice flour and continue mixing until thoroughly combined.
- Heat some oil in a pan over a medium-high flame and add 1 heaped tablespoon of your potato mixture. Flatten and leave to cook until golden brown on both sides (2 minutes per side). Drain using kitchen towel and repeat with the rest of your potato mixture.
- Once all your potato pancakes are ready top with cheese, a drizzle of cream, salsa and sliced jalapenos.
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