Crispy Stuffed Potato Cakes (Gluten-Free & Two Filling Options)

5 Reviews
Published Jul 18, 2020 ∙ Kristina Stosek

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Crispy on the outside and irresistibly fluffy on the inside, these Gluten-Free Stuffed Potato Cakes are pure comfort food that is surprisingly simple to make. Featuring a savory cheesy broccoli filling or a spiced ground meat option, this versatile recipe turns leftovers into a golden, delicious meal perfect for breakfast, lunch, or dinner.

Crispy Stuffed Potato Cakes with savory filling topped with fresh chives on a serving plate and a side of sour cream

Troubleshooting & Tips for Success

  • Cold Potatoes are Key: If using freshly mashed potatoes, ensure they are cooled completely before adding the flour and egg. If they are warm, the dough will be sticky and hard to handle. Let the dough rest in the fridge for 20 minutes to firm up. Also, lightly dust your hands with rice flour before shaping.

  • Pancakes are Breaking While Frying: Ensure the oil is hot ( – ) before adding the cakes. If the oil is cold, they will stick and break. Also, don’t overcrowd the pan.

  • Not Crispy Enough: If using leftover mashed potatoes that are very heavy, ensure you add the full amount of flour for structure. For extra crispiness, lightly dust the outside of the shaped pancake with a little extra rice flour before placing it into the hot oil.

  • Steaming is Best: For the broccoli filling, steam the florets rather than boiling them. This keeps the filling dry, ensuring the potato cake doesn’t become soggy from the inside.

Substitutions

  • Flour: While rice flour works best for structure, you can swap it for a 1-to-1 gluten-free all-purpose blend plus one extra tablespoon of starch.

  • Filling: Get creative! Use leftover taco meat, ham and swiss, or spinach and feta.

  • Dairy-Free: Replace the cheddar cheese with a high-quality dairy-free alternative and use vegan sour cream.

Serving Ideas

These stuffed potato cakes are delicious for a hearty breakfast, a satisfying lunch, or a light dinner. For a quick snack, serve them hot with a creamy lemon dipping sauce, a mixture of ( sour cream with fresh lemon juice, zest, and dill )

To enjoy them for breakfast, top with a poached egg and a side of crispy bacon, or pair them with a freshly made apple compote. For a light dinner, add a side of stewed Hearty Cabbage with Collard Greens for a balanced meal.

Crispy Stuffed Potato Cakes with savory filling on a serving plate and a side of sour cream

Make Ahead & Reheating

You can form the stuffed cakes, place them on a tray, cover, and refrigerate for up to 24 hours before cooking. The best way to reheat them is in a 350°F oven for 10–12 minutes to regain that crispy texture, or in an air fryer at 350°F for about 5 minutes.

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. They can be frozen (pre-cooked) for up to 2 months. Thaw in the fridge before frying.

Showing inside of a Crispy gluten-free STUFFED POTATO CAKES with savory ground meat filling on a plate with a side of lemon dill yogurt dip

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Frequently Asked Questions

Can I bake these instead of frying them? Yes, but they won’t be as crispy. Brush them with olive oil and bake at 400°F for 20 minutes, flipping halfway through.

Why is my potato dough sticking to my hands? If the dough is too sticky, add an extra tablespoon of rice flour and be sure to use cold mashed potatoes. Also, lightly dusting your hands with flour before rolling the balls helps tremendously.

Why is the Filling is Leaking Out: This usually happens if the filling is too wet or if the pancake is flattened too much. Make sure your broccoli is steamed (not boiled) and well-drained. When sealing, ensure there are no cracks in the dough.

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Crispy Stuffed Potato Cakes (Gluten-Free & Two Filling Options)

5 reviews
Published Jul 18, 2020 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
30 min
Serves:
8

Ingredients

2 lb. russet potatoes (should make 4 cups mashed potatoes)
1/2 cup (80 g) rice flour
1/3 cup (48 g) arrowroot or tapioca starch
1 tsp. Sea salt
1/4 tsp. GF ground black pepper
1 large egg, whisked
OPTION 1 - VEGETARIAN BROCCOLI FILLING (for 8 cakes)
2 cups (about 10 oz.) chopped broccoli florets
2 green onions, sliced
1 cup cheddar cheese
1/4 cup sour cream
1/2 tsp. GF dried oregano
Sea salt and GF ground black pepper to taste
OPTION 2 - MEAT FILLING (for 8 cakes)
1 Tbsp. Extra virgin olive oil
1 small onion, finely chopped
1/2 lb. lean ground meat (chicken, pork, or beef)
1 garlic clove, minced
1/2 cup frozen peas
1/2 tsp. GF ground cumin
Sea salt and GF ground black pepper to taste
1/4 cup vegetable oil for frying

Instructions

  1. Peel and cut potatoes into small cubes and cook in salted water until tender. About 10 - 15 minutes. Drain and mash. Set aside to cool
  2. Once the potatoes have cooled, add flours, starch, salt, black pepper and egg. Mix until combined
  3. VEGETARIAN FILLING
  4. Steam broccoli until tender, about 2 minutes. If the florets are too big, mash them using a potato masher into small pieces. Add remaining ingredients and mix to combine
  5. MEAT FILLING
  6. Saute onion in olive oil until soft, about 3 minutes. Stir in meat and garlic and cook until no longer pink, and the meat starts to brown. Add remaining ingredients and stir to combine
  7. MAKE THE POTATO CAKES
  8. Divide the dough into 8 pieces, about 1/2 cup each. Form into balls, make a well in the middle and add about 1 1/2 tablespoons of filling. Seal the balls wrapping the dough around the filling. Flatten them slightly so that they look like thick pancakes
  9. Heat oil in a pan and fry the potato cakes over medium heat until golden brown. About 5 minutes per side. Keep potato cakes warm in a hot oven until ready to serve

Nutrition Info

  • Per Serving: Cheesy Broccoli Filling: 240 Cal | 11g Fat | 26g Carbs | 3g Fiber | 2g Sugar | 8g Protein || Savory Meat Filling: 280 Cal | 14g Fat | 25g Carbs | 3g Fiber | 3g Sugar | 12g Protein || Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Ashok

    Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.

  2. sandra

    Since rice flour is usually gritty and your suggested Authentic Foods brand is very expensive, what combination for an alternative should I use? I don't buy rice flour and don't have a grinder.

  3. Kristina

    Sandra, I have not tested using other flours, but 1/2 cup of rice flour equals 80 grams. If I were to use a substitute, I would try millet flour, sorghum flour, or certified gluten-free oat flour. Since most flours have different weights, I would use the same weight as rice flour, which is 80 grams. Let us know how it turns out. Thank you K.

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