Potato and leek fritters
- 1.25 kg (2 lb 12 oz) white-skinned potatoes
- 1 leek, washed
- 2 eggs, lightly beaten, or equivalent egg replacer
- 1 tablespoon rice flour
- 2 tablespoons canola oil
1. Peel and grate the potatoes. Pat the potato dry and put in a bowl. Finely chop the white part of the leek and add it to the bowl with the potato. Add the eggs or egg replacer and rice flour. Mix until combined.
2. Heat the oil in a large non-stick frying pan. Drop tablespoons of the mixture into the pan — you may need to cook the fritters in batches. Fry on each side for a few minutes, or until golden brown. Serve hot or cold either on their own or with baked beans.