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Add the water to a small bowl and whisk in the ground chia seeds. Whisk until it starts to pull away from the bowl. Set aside.
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In another small bowl, mix together the tapioca, rice flour and salt. Set aside.
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Shred the potatoes and onions then put into a kitchen towel to squeeze out as much water as you can.
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You might want to divide it to make it easier to squeeze.
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Add the potato/onions to a large bowl and mix together with the cheese.
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The cheese tends to clump together so make sure and separate clumps.
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Mix in the chia egg really well then mix in the flour.
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Preheat the oven to 200 degrees
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Add a little oil to a large nonstick skillet (preferably a ceramic nonstick) over medium heat.
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Scoop out about 3 tablespoons of the potato mixture and form it into a small patty.
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When the oil is hot, add the potato cakes and cook until cheese just starts to melt, then press them down fairly thin.
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Use the edge of the spatula to push in the sides to make them round.
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Then flatten some more.
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Cook for about 3 -4 minutes on each side, or until golden brown and crispy.
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Transfer to a plate with paper towels to soak up some of the oil, then place them in the oven to stay warm.