500 g Carisma potatoes, peeled, grated and squeezed to remove liquid
100 g chorizo sausage finely chopped
1 tsp chopped rosemary
2 cloves garlic, chopped
1 egg, lightly whisked
2 tablespoons gluten free plain flour
Combine potato, chorizo, rosemary, garlic, egg and flour. Season to taste.
Heat a large non-stick frypan over medium heat. Cook ¼ cupfuls of mixture for 4 – 5 minutes, until golden.
Turn and cook other side for 3 – 4 minutes, until golden and crisp.
Serve with salad leaves and aioli.
(Coles December 2013 Magazine)