Potato Cakes (Failsafe)

These potato cakes are gluten and dairy free and also failsafe for those who are constantly looking for new recipes on limited diets.

I just made this recipe up, so please forgive the inaccurate measurements! It is a very versatile recipe, so please do not feel you need to stick to it exactly. Any vegetables you like can be added or substituted for these ones.

Our kids love them hot for dinner and they also like them cold in their school lunches the next day.

Potato Cakes (Failsafe)

8 potatoes
1/2 choko
1 whole leek
garlic powder
salt
potato flour (about 1/2 cup)
rice crumbs (about 4 tbsp)
4 eggs
oil for frying

Grate all vegetables (I used the largest grater on my food processor).

Squeeze excess liquid from grated vegetables, drain off and discard.

Add 4 eggs and mix well.

Add potato flour (amount you need to add may vary depending on how much liquid you have left in) and rice crumbs and mix well.

Add garlic powder and salt to taste.

Heat frying pan, then add oil. You will need a good coating of oil for them to fry well.

Add a large dollup of mixture to your frying pan for each potato cake and slightly flatten.

When the back is golden brown, gently flip and fry the other side until centre is well cooked.

Fry in batches and keep warm in the oven until ready to serve. You may need to add more oil between batches.

You can allow some to cool completely and then cover with cling wrap and keep in the fridge to eat cold the next day. Great lunchbox fillers!