Gluten-Free Stuffed Potato Cakes

Published on Jul 18, 2020

  by   Kristina Stosek

1 reviews

Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8
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Breakfast, lunch or dinner? These Gluten-Free Stuffed Potato Cakes will work for any meal. Crispy on the outside, soft on the inside, filled with warming cheesy broccoli or lightly spiced delicious meat filling. Both fillings are equally delicious, depending on how hungry you are.

gluten free stuffed potato cakes on a plate

 

GLUTEN FREE STUFFED POTATO CAKES RECIPE DETAILS

Ingredients:

  • Russet potatoes or you can use leftover mashed potatoes
  • Rice flour
  • Arrowroot starch
  • Egg
  • Seasoning
  • Ingredients for your filling

 

STEP ONE:

This gluten-free recipe may sound complicated, but it is super simple to put together. First, you cook the potatoes in salted water, then mash them. Or, use leftover mashed potatoes

The potatoes must be tender. Otherwise, you will have chunks of potatoes in the cakes. To mash them, use a potato masher or an immersion blender. Do not use a food processor, or the potatoes will become sticky-like glue consistency.

 

mashed potatoes in a bowl

STEP TWO:

Once the potatoes are mashed, cool them. Then, add flours, seasoning and the egg. Mix to combine, and the dough is ready to be filled with your favourite filling.

STEP THREE: MAKE YOUR FAVORITE FILLING

Some days I crave only vegetarian meals, so I make the potato cakes with the cheesy broccoli filling. On the days I need more protein, I make the meaty filling.

In this stuffed potato cake recipe, I used vegetarian broccoli filling. Broccoli is my choice; however, you can use any vegetable as long as the veggies are chopped into small pieces and steamed until tender.

This avoid extra moisture in the veggies, the best way to cook them is to steam them. 

 

gluten free stuffed potato cakes

STEP FOUR: FILL THE POTATO CAKES

Now the dough and the filling are ready. Divide the dough into small mounds and roll them into balls. Create a well in the middle and fill with the filling.

Seal the balls by wrapping the dough around the filling. Flatten them slightly so that they look like thick pancakes. See, nothing to it! I love this recipe because the potato dough is easy to work with. 

STEP FIVE: COOKING

 The potato cakes are fried in a splash of vegetable oil. They should be golden brown and crispy on the outside. You don’t need a lot of oil, enough so that the potato cakes don’t stick to the pan.

 Once they are cooked, place them on a baking sheet and keep them warm in the oven until you serve them.

STUFFED POTATO CAKES with a side of yogurt

What goes well with stuffed potato cakes?

Good questions. It depends on when you serve them—breakfast, brunch, lunch or dinner. Or just a snack with a dollop of sour cream. Or, you can serve them with a a creamy lemon dipping sauce (recipe below).

When I serve them for breakfast, adding a dollop of plain Greek yogurt or sour cream is an excellent combination. For brunch, I like to add a freshly made apple compote. Or, top them with poached eggs. For a light vegetarian meal, diced tomatoes, fresh cucumbers, and a lemon dipping sauce.

And for dinner, I like to add a hearty salad, with these delicious gluten-free potato cakes.

The best part about these stuffed potato cakes is that the kids love them. After all, who doesn’t like mashed potatoes? If they aren’t excited about broccoli, change the filling for corn, peas, or extra cheese.

I found that the meaty stuffed potato cakes are super popular with kids. If you like potato cakes, you may also enjoy the Gluten-free Beef Samosas.

 

Recipe For Creamy Lemon Dipping Sauce (1/4 cup)

  • 1/4 cup sour cream
  • 1 Tbsp. Fresh lemon juice
  • 1/2 tsp. Lemon zest
  • 1 tsp. Chopped chives or fresh dill

In a small bowl stir everything together and chill until ready to serve

I hope you give this gluten-free stuffed potato recipe a try. It will surprise you how easy this recipe is to make. And you can use up leftover mashed potatoes from the night before.

Let’s connect

Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.

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Many thanks!

Kristina x

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Ashok

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

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