Gluten-free bubble and squeak patties
Gluten-free bubble and squeak patties
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Serves 4 (makes 16 patties)
·
Prep 20 minutes (plus 30 minutes refrigeration)
Cook 20 minutes
Ingredient
·
1 small (180g) broccoli, cut into small
florets
·
2 cups roughly mashed potato (see notes)
·
½ cup grated carrot (see notes)
·
310g can corn kernels, drained
·
2 tablespoons finely chopped fresh chives
·
2 tablespoons gluten-free wholegrain mustard
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¹⁄³ cup rice flour
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2 tablespoons rice bran oil
·
Gluten-free tomato sauce and baby cos leaves, to
serve
Recipe
1.
Place broccoli florets in a heatproof,
microwave-safe bowl. Add 1 tablespoon cold water. Cover with plastic wrap.
Microwave on HIGH (100%) for 2 to 3 minutes or until very tender. Drain.
2.
Using a potato masher, roughly mash broccoli.
Add potato, carrot, corn, chives and mustard. Stir to combine. Using damp
hands, shape 2 tablespoons mixture into patties. Place on a baking tray lined
with baking paper. Refrigerate for 30 minutes or until firm.
3.
Place rice flour on a plate. Lightly coat
patties in flour. Heat oil in a frying pan over medium-high heat. Cook
patties, in batches, for 2 to 3 minutes each side or until golden, adding more
oil to pan if necessary. Transfer to a plate lined with paper towel. Cover to
keep warm. Serve patties with tomato sauce and cos leaves.
Nutrition: (per serve) 1675kJ; 11g fat;
2.2g sat fat; 11.7g protein; 57.9g carbs; 10g fibre; 0mg chol; 478mg sodium.
Cook’s notes
• Use roughly mashed leftover potato from Gluten-free nachos recipe,
or simply cook 1.5kg chopped, peeled desire potatoes and roughly mash.
• You’ll need 1 small carrot.
