Potato ‘Oyaki’ Rice Flour Pancakes

Place shredded Potatoes, Salt and Rice Flour in a large bowl, add water and mix to make it the right pancake batter texture. Do not add too much water.

Heat 2 tablespoons of Oil in a frying pan over a medium to high heat, pour the desired amount of potato mixture and cook both sides, then cook further about 2 to 3 minutes on each side until golden brown. Add more oil if needed.

Transfer the potato pancakes onto a plate covered with paper towel to soak up excess oil. Serve hot with your favourite sauce.