About this recipe:These tasty potato pancakes get a flavour boost with favourite taco toppings such as Cheddar, soured cream, salsa and jalapenos. You could even add a side of guacamole! These are great for a gluten free option on Pancake Day.
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Method Prep:25min › Cook:15min › Ready in:40min
Season the grated potato to taste with salt, pepper and hot sauce. Mix in onion, eggs and minced green chilli; sprinkle with rice flour and mix until thoroughly combined.
Heat oil in a large frying pan over medium-high heat.
Drop potato mixture into hot oil by a heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on kitchen paper, and continue with remaining potato mixture.
Serve the potato pancakes topped with grated cheese, a drizzle of soured cream, salsa and jalapeno slices to taste.
You can use jarred jalapenos, minced, in the pancake mixture instead of the fresh chillies. You can also use regular plain flour instead of the rice flour.