A generous pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
1/2-1 tbsp. Lucy Bee Coconut Oil, for frying
Peel and quarter the potatoes, add to a pan and cover with water. Bring to the boil, reduce the heat and simmer until cooked through. Drain and leave uncovered, to cool slightly.
Use a potato ricer or grate the potatoes into a large bowl, then add Lucy Bee Coconut Flour, egg yolks, Lucy Bee Starseed Omega Oil, Parmesan cheese and seasoning. Divide the mixture into 6 and form into circles.
Heat Lucy Bee Coconut Oil in a large non-stick frying pan over a medium heat, then add the potato cakes and cook for about 10 minutes, turning half way through – the potato should be browned nicely but not burnt.
Serve as a side dish or these are great for breakfast or lunch with eggs, tomatoes and mushrooms. They can be made ahead of time and kept in an airtight container in the fridge.