1 tbsp olive oil
50g/1¾oz gluten free plain flour
1 tsp gluten free baking powder
1 tsp Cajun seasoning
1 lemon, zest only
salt and freshly ground black pepper
1 free-range egg
2 tbsp lactose free cream
250g/9oz potato, peeled and coarsely grated
small bunch parsley (optional)
oil, for frying
Serves - 4
Put the gluten free flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly.
Break in the egg and mix until you have a thick, roux-like paste, then stir in the lactose free cream to loosen the batter. Add the potato and parsley if using.
Use a scant amount of olive oil to coat the base of a large frying pan.
Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown.
Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving.
Recipe adapted from: Good Food