Crispy Homemade Hashbrown Patties
Ingredients
- 500 g potatoes (weighed after peeling)
- 1 tbsp rice flour
- 2 tbsp powdered milk
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp mushroom stock
- 1/4 tsp ground pepper
- 2 cloves garlic, minced, or 1 tsp garlic powder
Preparation
Boil the potatoes until just soft, not mushy, then slice into small pieces.
Add rice flour, powdered milk, cornstarch, salt, mushroom stock, ground pepper, and minced garlic. Mix until well combined.
Take a small amount of the mixture and shape it into patties about 0.5 cm thick.
Refrigerate the shaped patties for 30-60 minutes to firm up.
Fry in hot oil over medium heat until golden brown. Ensure the oil is hot before adding to reduce oil absorption.
Enjoy while warm.
