Potato Pancakes

Method

1. Slice the potatoes in half and grate them. Use a clean tea towel to squeeze out as much moisture as possible, then transfer the grated potato to a large bowl and add the shallot, spring onion, parsley, chickpea flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Give everything a mix, then shape into 4 evenly-sized pancakes.
2. Heat a generous glug of vegetable oil in a frying pan over a medium heat. Then fry the pancakes for a few minutes on each side or until golden brown.
3. Transfer the pancakes to kitchen paper to soak any excess oil, then serve with your favourite toppings.