Rice cake with potato, cheddar cheese, rosemary and coconut milk (low FODMAP, gluten free)

Posted on Updated on

Last week I attempted a recipe of Spanish potato croquettes. The lovely potato balls fell apart while I shallow fried them. But gosh, they tasted so good.

This week I am trying out a rice cake with potato & cheese. And they tasted absolutely delicious.

Rice cake with potato, cheddar, rosemary & coconut milk

Recipe is as follow:

(Serves 3 as a low FODMAP recipe; makes 12 pieces)

Ingredients

  • 300g mashed potato
  • 300g rice flour
  • 100g cheddar cheese
  • 1/2 cup coconut milk (from can)
  • 1/2 cup lactose free milk
  • 2 eggs
  • sprig of rosemary, finely chopped
  • salt & pepper to taste
  • 50g butter for pan frying

Method

  • Combine all ingredients (except for the butter) in a mixing bowl, mix well into a batter
  • In a frying pan, melt butter at medium heat; spoon a spoonful of batter & neatly place in the frying pan; repeat with a few more;  gently fry the rice cake for approximately 10 minutes, turn over every 2-3 minutes
  • Serve hot

 

 

 

Save

Save

2 thoughts on “Rice cake with potato, cheddar cheese, rosemary and coconut milk (low FODMAP, gluten free)

    The Creators Toolbox said:
    December 18, 2015 at 1:05 am

    They look so yummy! I am glad to see that they are gluten-free. Great job!

    Liked by 1 person

      DelishHomeCook responded:
      December 18, 2015 at 7:51 am

      Thank you so much for the kind words The Creators Toolbox 🙂 have a lovely Christmas and happy New Year.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s