handful micro herbs
For the potato cakes
500g potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
olive oil, for frying
Serves - 4
To make the potato cakes, squeeze the excess moisture from the potato, then combine with gluten free flour, parsley, egg white and some salt in a bowl until the mixture sticks together.
Shape into 8 potato cakes. Heat a little oil in a frying pan.
In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp.
Keep warm while you repeat with the remaining cakes.
Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny.
Remove with a slotted spoon and drain carefully on kitchen paper.
Add one potato cake to each plate then top each with an egg. Season and scatter over the micro herbs.
Recipe adapted from: Good Food