Ingredients
- 400g of leftover potatoes, mashed
- 100g of leftover cooked carrots, mashed
- 125g of gluten free flour
- 15g of Linwoods milled chia seeds
- 1 small onion
- Generous handful of chopped sage
- Salt and pepper to taste
- 3 tablespoons of tahini
- Juice of half a time
- 3 tablespoons of almond milk
- ½ teaspoon of garlic powder
- 1 teaspoon of Italian herbs
- Olive oil for frying
Instructions
- Prepare a chia egg by mixing 15g of Linwoods milled chia seeds with 50ml of water and set aside for 10 minutes to thicken.
- Chop the onion finely and fry on a non-stick pan for 5 minutes until translucent.
- In a large bowl, mix together the potatoes, carrots, flour, cooked onion, sage, chia egg and salt/pepper.
- When the ingredients have been fully incorporated, use your hands to shape the dough into approximately 8 medium sized potato cakes.
- Heat some olive oil in a non-stick pan and fry each potato cake for about 4 minutes on each side until golden brown.
- To prepare the tahini sauce, simply whisk the tahini, lime juice and almond milk together until a smooth paste forms, and then stir in the garlic powder and Italian herbs.
- Serve the potato cakes hot or cold with tahini sauce on the side.