Gluten-Free Stuffed Potato Cakes
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. 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.
♥ 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
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