| potato’s | 5 medium-sized |
| coconut milk | 1/2 cup |
| avocado oil | 1/2 tablespoon (per batch cooked) |
| salt | to taste |
| topping | green beans etc. |
- bake potatoes until soft (in the microwave or oven)
- peel potatoes and put them in a bowl
- add coconut milk and mash together with potatoes
- scoop 1/4 cup potato mixture and flatten with hands to about 1/2″ thick
- pour avocado oil in a cold pan fry pan
- turn on stove burner to medium
- once oil is heated add potato cake (4-5 at a time)
- cook until golden, about 5-6 minutes per side
- plate them up, add salt & a topping like green beans or your favorite vegetable, or just eat them plain, yum!
tips:
-makes apx 11 potato cakes, depends on the size of potatoes
-cooking any batch after the first the pan will of course already be hot, add more oil & just immediately add the potato cake
-you can always add a little more oil if a more crispy texture is desired
-another option is to leave the skin on the potato
-you can always just cook some of the potato mixture & save some for another time (refrigerate if saving some for later)