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

Rice cake with potato, cheddar cheese, rosemary and coconut milk (FODMAP friendly)

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 comments

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