2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated

1 medium egg, beaten

1 tsp gluten free plain flour

¼ tsp gluten free baking powder

1 tsp chives, finely chopped

6 sage leaves, 2 finely chopped, 4 whole

3 tbsp sunflower or vegetable oil, for frying

Serves - 4


Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, gluten free flour, baking powder, chives and chopped sage leaves. Season well.

Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes.

Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge.

When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Potato rösti cakes with sage leaves