Savoury, delicious and gluten free (if you’re into that sort of thing). Excellent with an egg on top and crispy bacon on the side, or served alongside soup for dunking.
- 3 large baking potatoes, peeled and cut into large chunks
- 1 tsp maple syrup
- 1 egg, beaten
- 200g rice flour
- 1 tsp baking powder
- 50g parmesan, finely grated
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ dried sage
- ½ tsp salt
- ½ tsp paprika
- Pepper
- Veg oil
- Pre-heat oven to 180C fan (200C) and line a baking tray with baking paper.
- Bring a saucepan of salted water to the boil. Slip the potatoes in without scalding yourself and cook at a bubble for 15-20 mins until soft
- Strain, pop into a big bowl and mash to your desired smoothness (or use a potato ricer)
- Add the rest of the ingredients and mix thoroughly to create a sticky dough
- With your hands, form dough into 8 flat roughly-circular shapes around 1½ cm thick and place onto the lined baking tray
- Brush with oil and bake for 30 mins. Flip over, brush the other side with oil and give them a further 15 mins until golden all over
Sophie cooks 