Using simple ingredients, you can make these delicious gluten free potato pancakes. Check out the variations as well.
Beat the egg in a small cereal bowl. Add the potatoes and using a fork, beat to combine.
Add the rice flour and stir. Add additional rice flour, as necessary, until you the mixture is similar in consistency to pancake batter. (I didn't have to add any additional.)
Preheat a 12-inch skillet over medium-high heat. Lower heat to medium and pour 2 tablespoonsful of batter into the skillet in about 5 portions. Fry 2 minutes on each side. Serve immediately topped with butter or dairy-free margarine (Smart Balance). Serve with ketchup if desired.
*When I make this with mashed potatoes, I don't find that I need to add any flour, but riced potatoes leave the egg just floating around with nothing to attach itself to. The rice flour absorbs the egg.
Replace one egg with enough water and neutral-flavored protein powder (like pea protein, which is gassy like eggs) to make 3 tablespoons (or 2 tablespoons liquid from a can of white beans + 1 tablespoon butter or full-fat coconut milk.) Another alternative is flax egg (water and golden flax seed meal.
Add shredded cheese, sauteed onion, and more!