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

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