If  you need a bit of yummy, but still healthy comfort food that is quick to prepare and gluten & dairy free, try this recipe. This is also a great way to use up left over vegetables.

The quantities are given for one person, but you can make as much of the mixture as you need.

Ingredients (per person):

• 1 small potato, uncooked, grated (with skin, preferably organic)
• 1 organic, free range egg
• 2 heaped tablespoons soya, pea or quinoa flour
• Himalaya or herbal salt to taste
• 2 tablespoons coconut oil for frying (I use organic, cold pressed with neutral taste)

add any or all of the following optional extras:

• minced garlic
• fresh or dried rosemary
• grated carrot, zucchini or other vegetable of your choice
• chopped chili
• caraway seeds
• cumin seeds

Method

1. mix all ingredients except coconut oil with a fork
2. in a small frying pan heat 1 tablespoon coconut oil & turn heat to low.
3. add potato mixture & flatten out with spatula
4. place lid on pan and leave to cook for approx. 3 minutes
5. once bubbles appear on surface of pancake turn out on plate
6. add 2nd tablespoon of coconut oil to pan & return pancake with uncooked side down
7. cook for another 2 minutes

Spread with a condiment of your choice, eg: vegan mayonnaise, sweet chili sauce, mustard – whatever  you fancy, or eat as is.

Serve with a raw salad and enjoy!