Potato – 1, large, shredded on large holes in grater
Shallots – 3, chopped finely
Garlic powder – 1 tsp
Cucumber – ½, ¼ cup approx
Carrot – ½, ¼ cup approx.
Chives herbs – 1 tsp (dried or fresh), I used dried
Red chilli flakes – 1 tsp
Rice flour – 2 tsp
All purpose – 2 tsp
Salt – to taste
Cheese – 2 tbsp, Grated (I used gouda cheese)
Grounded pepper, red chilli flakes, herbs (chives or thyme) to garnish
Oil – 1 tbsp
Instructions
Shred the potato using spiralizer and add chilli flakes, herbs, shallots, garlic powder, rice flour, all-purpose flour and salt. Mix well. Keep it aside.
Use a flat iron skillet. Heat to medium high the pan with 1 tbsp of oil.
Then using your hand, grab the potato mixture and squeeze excess water. Tap it to make the patty. Do not tap it very thin then it might be over crispy. Keep it a little thicker for a warm and soft center. Drop in the pan.
Flip your hash browns when a bottom is nice and crispy. I kept checking on them. And brown the other side too.
While the potatoes are cooking, spiralize cucumber and carrot.
Place the potatoes in a tissue to drain out the oil. Then place one the potato patty on the plate, top them with spiralized cucumber and carrot. Grate some cheese on top. Garnish with red chilli flakes, pepper and dried herbs. And close the sandwich with the other potato patty and enjoy!
Recipe by Relish The Bite at https://www.relishthebite.com/spiralized-potato-veggie-cheese-sandwich/