In Victoria these are called potato cakes and honestly I don’t see why they should be called any different. Okay so they’re not a cake, but still you’ll be hard to change my mind.. they aren’t seafood after all. To make these friendly to everyone I’ve come up with two alternative batters that will allow my gluten intolerant/coeliac friends to enjoy these once again.
Potato Cakes
With two batter options to include a gluten-free option, these will prove better than any fish shop could provide
Course: Snacks, LunchCuisine: AustralianDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 large potatoes
Salt
- Flour Batter
1 cup self-raising flour
1 cup soda water
1 tsp salt
- Gluten-Free Batter
1 cup almond meal
1/2 cup cornflour
1 tsp baking powder
1 cup soda water
1 tsp salt
Directions
- Peel the potatoes and cut lengthways into 1cm ovals/rounds. Par-boil the potatoes in salted water for 5 minutes, then drain. This may need to be done in batches.
- In the meantime place all ingredients except the soda water into a large bowl and combine. Add the soda water to the bowl and stir until the mixture is free of lumps. The batter should be thick but not gluggy.
- Heat the oil in a saucepan (or deep fryer) on high heat. Once the oil is hot, dip each potato cake into the batter and coat completely. Place these carefully into the hot oil and fry the potato cakes until golden, turning if necessary. The gluten-free batter will need twice the time of the flour batter, but will have the same results. Season with salt and enjoy!
