These gluten-free mini potato fritters are topped with fresh cream cheese and smoked salmon. They are quick to prepare and are absolutely perfect for a Christmas menu 2021. Crispy outside, soft inside, they are so delicious and guaranteed to be gone in 5 minutes.
Using a box grater, grate the potatoes and put them in a colander. Set aside.
Now using the same grater, grate the cheese, set it aside.
Using your hands, squeeze the grated potatoes to remove the excess liquid. Do not skip this step, this will make or break your recipe. Discard the liquid.
Transfer the grated potatoes to a mixing bowl, add eggs and salt, mix to combine. Use a fork or a spoon.
Add grated cheese to the potato mixture and mix gently.
Now add 2 tbsp of gluten-free flour, and mix again.
Heat the large frying pan over medium-high heat.
Using a tablespoon, spoon the fritters batter into the frying pan, forming little circles. Approximately 5 cm each. Once you have filled the frying pan, lower the heat down to medium-low and let the fritters cook for 5 minutes.
Flip them over with a spatula, just as you would flip pancakes and cook for another minute. Your fritters should be nice and golden on both sides. (You can try one to make sure they are thoroughly cooked.)
Put some kitchen paper towels on a large dinner plate and transfer the fritters from the frying pan onto the plate. The paper towels will absorb the excess oil.
Repeat steps 8 to 10 with the remaining batter.
Leave the fritters to cool down completely before assembling.
Top each mini fritter with 1/2 teaspoon of fresh cream cheese and top with a 1/2 slice of smoked salmon.
Sprinkle some finely chopped chives. Your mini fritters are ready to be served!