Gluten Free Potato Pancakes
Posted 23 August 2011 - 05:16 PM
5-6 shredded potatoes (3 cups)**
½ medium onion
2-3 cloves garlic
2 Tbsp. fresh chopped parsley
1 Tbsp. salt
1 teaspoon baking soda
Bob’s bread mix (1 ½ cup), or any bread mix**
1. Shred potatoes on the side of shredder that looks like side where you would shred mozzarella cheese, but is smaller. I had 3 cups.
2. Chop onion, garlic, and parsley. Add salt, baking soda and flour mix.
3. Mix everything with spoon. Heat up oil in pan- medium heat, scoop proximately 3-4 Tbsp. of dough into hot oil and spread it like pancakes. Fry until you see golden brown sides (1-2 minutes), then turn on other side.
Eat plain, or scoop some sour cream on top of them.
** The rules for making dough is: 2/3 part of potatoes and 1/3 part of flour, or measure potatoes and add only half of its amount of bread mix flour. If you have only 2 cups of shredded potatoes then you need only 1 cup of bread mix flour.
Posted 23 August 2011 - 05:37 PM
As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!
Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.
Posted 13 June 2013 - 12:16 PM
In the recipe some numbers got deleted, so here they are:
1/2 of medium onion
1 1/2 cup of Bob's bread mix
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