Thursday, March 27, 2014

Potato cakes/scallops -FODMAPs friendly

I have a cohort of Australian friends here in Gothenburg. We have all agreed that the lack of potato cakes/scallops in Sweden is something that is a wee bit shit. 

So back in December we decided to make our own. We also tried dim sims from my FODMAPs cookbook, but we underwhelmed with how they turned out. They tasted fine, but using rice paper for the wrappers didn't really work very well. 

We discovered there were different recipes around for how one might make them and ended up with a mish mash of a few different recipes, combined with some of my old methods for making BBQ potatoes work. 

We used the opportunity of getting together at my house to also watch an episode or two of the Australian comedy Upper Middle Bogan. It was a very Australian Saturday afternoon and I look forward to doing it again. 

I present to you the efforts of our labour, and following that, how you too can do this at home and make FODMAPs friendly potato cakes at home. 


750g large old potatoes
2 cups spelt flour* or gluten free flour
4 tsp baking powder
1 tsp salt
1 3/4 cups soda water
oil for deep frying
extra flour
extra salt 


Wash and peel the potatoes. 

Cut them into thin slices, 0.5cm and arrange on a large plate in a monolayer.

Microwave them for 1 minute on high.

While they cool, prepare your batter.

Sift flour, baking powder and salt into a bowl and make a well in the centre. Gradually add the water, stirring as you go to create a thick batter.

Once the batter is ready, get your oil to temperature. You can test it by dropping a bit of batter in the oil. If it sizzles and rises to the top, you're onto a winner.

Coat the potato slices lightly with the extra flour and shake off the excess.

Dip each slice into the batter to cover it well, removing excess on the side of the bowl.

Deep fry them a couple at a time, until they are golden brown.

Remove with a slotted spoon from the oil and drain on absorbent paper. 

You can refry them a second time, but we found it to not be necessary.

Sprinkle with salt because despite what my father believes, salt on potato cakes is a necessity. 

*I used spelt flour because I've found that I tolerate it well. If you are on the elimination part of the diet I would suggest trying gluten free flour instead to be on the safe side because I've known of FODMAPpers that have had difficulty with spelt. 

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