½ large potato, peeled and grated
100g/3½oz gluten free self-raising flour
2 free-range eggs
50ml/2fl oz lactose/dairy free milk
1 tsp curry spice - click here
handful spinach, shredded
pinch grated nutmeg
salt and freshly ground black pepper
25g/1oz lactose/dairy free butter
1 tbsp olive oil
1 lemon, juice only
Place the grated potato, gluten free flour, eggs, and lactose free milk into a bowl and mix until well combined.
Add more milk as necessary until the mixture is of dropping consistency.
Add the spinach and nutmeg and stir until well combined. Season, to taste, with salt and freshly ground black pepper.
Heat the butter and oil in a frying pan over a medium heat.
Add spoonfuls of the spinach mixture and fry for 3-4 minutes on each side, or until golden-brown on both sides and heated through.
Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
To serve, stack the spinach and potato cakes onto a serving plate and squeeze over the lemon juice.
Recipe adapted from: Good Food