Post by eileenb on Jan 27, 2011 18:24:05 GMT
Easy vegetarian GF potato recipes
Simple Potato Cakes
200g Potatoes
1 Medium Egg
3 tbsp Gluten Free Plain Flour
1 tbsp Paprika
Olive Oil for cooking
1 - Boil the potatoes until tender, drain and transfer to a mixing bowl. Mash until smooth.
2 - Beat the egg and add it to the potato, alongside the flour and paprika. Mix with a spoon until everything has been combined.
3 - Heat the oil in a non-stick frying pan and add spoonfuls of the mixture so they form rough 8-10cm rounds.
4 - Fry until firm and browning and then flip over and fry for a few minutes longer.
5 - Transfer to a warm oven and keep frying more potato cakes until all the mixture is gone. Serve immediately.
Cajun Wedges
500g White Potatoes
4 tbsp Olive Oil
2 tbsp Paprika
1 tbsp Coriander powder
1 tbsp Allspice
1 tbsp Dried Oregano
1 tsp Chilli Powder
Freshly ground Black Pepper
1 - Preheat the oven to 210°c. Chop the potatoes into wedges, making sure they are all reasonably similar in size. Place on a baking sheet.
2 - Mix the dry ingredients together and sprinkle over the wedges. Drizzle the oil over the top of them and mix thoroughly with your hands. Make sure all the wedges are evenly covered.
3 - Bake in the oven for 25-30 minutes or until soft. Turn them half way for an even crispy coating.
Italian Wedges
500g White Potatoes
4 tbsp Extra Virgin Olive Oil
2 tbsp Dried Thyme
2 tbsp Dried Basil
2 tbsp Dried Sage
Freshly ground Black Pepper
1 - Preheat the oven to 210°c. Chop the potatoes into wedges, making sure they are all reasonably similar in size. Place on a baking sheet.
2 - Mix the herbs together and sprinkle over the wedges. Drizzle the oil over the top of them and mix thoroughly with your hands. Make sure all the wedges are evenly covered.
3 - Bake in the oven for 25-30 minutes or until soft. Turn them half way for an even crispy coating.
Mini Baked Potatoes with Herb Cream Cheese
10-15 Small White Potatoes
100g Soft Vegetarian Cream Cheese
1 tsp Basil
1 tsp Oregano
1 tsp Fresh parsley
Freshly ground black pepper
1 - Preheat the oven to 190°c.
2 - Wash the potatoes and prick them with a fork.
3 - Cook them for 30-45 minutes, or longer if they are not soft in the centre.
4 - Meanwhile, mix the cheese and herbs together in a bowl and refrigerate.
5 - Cut a cross in the top of the potatoes, open them up and add a dollop of cold herb cheese in each. Serve immediately.
www.glutenfreevegetarian.co.uk/
*******************Lyn G
Site Admin
Posts: 4772
Joined: Thu Jul 04, 2002 5:33 pm
Location: Dorset
Simple Potato Cakes
200g Potatoes
1 Medium Egg
3 tbsp Gluten Free Plain Flour
1 tbsp Paprika
Olive Oil for cooking
1 - Boil the potatoes until tender, drain and transfer to a mixing bowl. Mash until smooth.
2 - Beat the egg and add it to the potato, alongside the flour and paprika. Mix with a spoon until everything has been combined.
3 - Heat the oil in a non-stick frying pan and add spoonfuls of the mixture so they form rough 8-10cm rounds.
4 - Fry until firm and browning and then flip over and fry for a few minutes longer.
5 - Transfer to a warm oven and keep frying more potato cakes until all the mixture is gone. Serve immediately.
Cajun Wedges
500g White Potatoes
4 tbsp Olive Oil
2 tbsp Paprika
1 tbsp Coriander powder
1 tbsp Allspice
1 tbsp Dried Oregano
1 tsp Chilli Powder
Freshly ground Black Pepper
1 - Preheat the oven to 210°c. Chop the potatoes into wedges, making sure they are all reasonably similar in size. Place on a baking sheet.
2 - Mix the dry ingredients together and sprinkle over the wedges. Drizzle the oil over the top of them and mix thoroughly with your hands. Make sure all the wedges are evenly covered.
3 - Bake in the oven for 25-30 minutes or until soft. Turn them half way for an even crispy coating.
Italian Wedges
500g White Potatoes
4 tbsp Extra Virgin Olive Oil
2 tbsp Dried Thyme
2 tbsp Dried Basil
2 tbsp Dried Sage
Freshly ground Black Pepper
1 - Preheat the oven to 210°c. Chop the potatoes into wedges, making sure they are all reasonably similar in size. Place on a baking sheet.
2 - Mix the herbs together and sprinkle over the wedges. Drizzle the oil over the top of them and mix thoroughly with your hands. Make sure all the wedges are evenly covered.
3 - Bake in the oven for 25-30 minutes or until soft. Turn them half way for an even crispy coating.
Mini Baked Potatoes with Herb Cream Cheese
10-15 Small White Potatoes
100g Soft Vegetarian Cream Cheese
1 tsp Basil
1 tsp Oregano
1 tsp Fresh parsley
Freshly ground black pepper
1 - Preheat the oven to 190°c.
2 - Wash the potatoes and prick them with a fork.
3 - Cook them for 30-45 minutes, or longer if they are not soft in the centre.
4 - Meanwhile, mix the cheese and herbs together in a bowl and refrigerate.
5 - Cut a cross in the top of the potatoes, open them up and add a dollop of cold herb cheese in each. Serve immediately.
www.glutenfreevegetarian.co.uk/
*******************Lyn G
Site Admin
Posts: 4772
Joined: Thu Jul 04, 2002 5:33 pm
Location: Dorset