550g/1lb2oz large potatoes, cut into small chunks
8 rashers of cooked bacon, visible fat removed
1½ teaspoons gluten free baking powder
2 medium free-range eggs
5 tbsp lactose free milk
100g grated cheese, we used Gruyere
1 tbsp chopped chives
vegetable oil, for frying
Bring a pan of salted water to the boil, add the potatoes and cook for 15 minutes, or until completely tender.
Drain well, return to the saucepan and mash until smooth. Leave to cool slightly.
Meanwhile, preheat the grill to medium-hot. Lay the bacon rashers on a foil-lined grill pan and cook for 5-6 minutes, or until slightly crispy. When cooled chop into small pieces.
Beat the baking powder into the mashed potato, then the eggs, cheese, bacon, chives and lactose free milk.
Season with salt and freshly ground black pepper. Continue to beat until everything is evenly combined.
Heat a little oil in a heavy-based frying pan. Drop heaped dessertspoons of the mixture into the pan, spacing them slightly apart, and fry for 3-4 minutes, turning once, until golden-brown.
Transfer to a serving plate and keep warm while frying the remainder of the potato mixture.
Divide the cakes between four plates, and serve with salad.
Recipe adapted from: Good Food