Ingredients serve 4

1 lb. large potatoes peeled and cut into small cubes

one and one half gluten free baking powder

2 medium eggs

5 tablespoons whole milk

vegetable oil for frying

salt and blk pepper

Method

Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender . Drain well return to the pan and mash until smooth . Allow to cool slightly .

Beat in the baking powder , then the eggs , milk and a little salt and pepper and continue to beat until everything is evenly combined.

Heat a little oil in a heavy skillet . Drop heaped desert spoonful’s of the mixture into the pan , spacing them slightly apart and fry for 4 minutes turning once until golden. Transfer to a serving plate and keep warm while frying the remainder of the potato mixture .

Serve warm instead of toast with your favorite cooked breakfast

For salamon and potato pancakes add 100gr chopped smoked salamon , 2 tablespoons all chives and 3 sliced scallions to the potato mixture and cook as above

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