Cheddar Griddle Cakes
1 tbsp olive oil plus extra to cook the cakes
125g/4oz leek, thinly sliced
50g/2oz/4 tbsp butter
125g/4oz/1 cup potato flour
125g/4oz/1 cup rice flour plus extra to dust
1 tsp gluten-free baking powder
125g/4oz/1 cup grated Cheddar cheese
1 medium egg, beaten
6–8 tbsp milk
salt and ground black pepper
1 Heat the oil in a frying pan over a low heat, add the leek and cook for 5 minutes or until softened. Take the pan off the heat, add the butter and stir until melted.
2 Put the flours and baking powder in a bowl and stir in the cheese and a little salt and pepper. Add the leek, butter and beaten egg. Stir in enough milk to make a soft dough.
3 Cut the dough in half and roll out on a floured surface to two 15cm/6in circles. Cut each one into four wedges.
4 Reheat the frying pan over a medium heat, add a little oil and cook the four potato cakes for 8 minutes, turning once or twice, until golden brown. Remove and wrap in a clean teatowel (dishtowel) to keep warm while you cook the remaining potato cakes in the same way. Serve hot.