Gluten-Free Stuffed Potato Cakes

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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 cheesy broccoli or lightly spiced meat. Both fillings are equally delicious, depending on what you prefer.

When I say these gluten-free stuffed potato cakes can be served for any meal is because they can. The potato cakes are filled with delicious filling, and they are most satisfying even for big appetites.

how to serve Gluten-Free Stuffed Potato Cakes?

Depending on what you like, they can be served with a lemon dipping sauce (recipe below), apple sauce or a simple apple compote. For a heartier meal, add a fresh salad, and dinner is ready.





How are gluten-free stuffed potato cakes made?

The recipe may sound complicated, but it is super simple to put together. First, you cook the potatoes in salted water, then mash them. The potatoes must be tender, otherwise, you will have chunks of potatoes in the cakes. To mash them, use a potato masher or an electric mixer. Do not use a food processor, or the potatoes will become a sticky sort of like glue consistency.

Once the potatoes are mashed, cool them. Then, add flours, seasoning and an egg. Mix to combine, and the dough is ready to be filled with your favourite 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 the 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. The best way to cook the veggies for the filling is to steam them. This avoids extra moisture in the veggies.


gluten free stuffed potato cakes


For the details.

Now the dough and the filling are ready. Divide the dough into small mounds and roll 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! What I love about this recipe is, that the dough is super easy to work with.

Now the stuffed potato cakes are ready to be cooked. Using only a splash of vegetable oil, the potato cakes are now lightly fried. This keeps them golden brown and crispy on the outside. Once they are cooked, I place them on a baking sheet and keep them warm in the oven until I am ready to serve the potato cakes.

What goes well with stuffed potato cakes?

Good questions…it all depends on whether you are serving them for breakfast, brunch, lunch or dinner. For breakfast, I serve them with a dollop of plain Greek yogurt…so so good! When I am making brunch, I like to add a freshly made apple compote. For a light lunch, some diced tomatoes, fresh cucumbers and a lemon dipping sauce. And for dinner, I like to add a fresh salad with the 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 it up with corn, peas or just extra cheese. I found that the meaty stuffed potato cakes are super popular with kids. If you like stuffed potato cakes you may also enjoy the Beef and Potato Calzones.

Recipe For 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


  • 2 lb. russet potatoes (should make 4 cups mashed potatoes)
  • 1/2 cup rice flour
  • 1/3 cup arrowroot flour/starch
  • 1 tsp. Salt
  • 1/4 tsp. GF ground black pepper
  • 1 large egg, whisked
  • OPTION 1 - VEGETARIAN 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
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  • 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
  • Once the potatoes have cooled, add flours, salt, black pepper and egg. Mix until combined
  • 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
  • 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
  • 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
  • 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
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