Place whole potatoes into hot (not boiling) water, then bring water to the boil. Cook for 6 minutes – noting they will not be cooked. Grate once cool to touch. Immediately add all the ingredients and kneed together. Form into individual cakes.
Cook on either a BBQ hotplate or in a non-stick frypan until golden.
Serve with coriander and fresh limes or sour cream and chilli sauce.
Depending on your cooking method and technique the level of GI may vary.