Are you tired of eating the same old breakfast every day? Are you searching for a gluten-free and delicious breakfast recipe that can satisfy your cravings? Look no further because I have a perfect recipe for you: Gluten-Free Potato Cakes.
These potato cakes are crispy on the outside and soft on the inside, made with leftover mashed potatoes, eggs, gluten-free flour, and green onions. Not only are they incredibly tasty, but they’re also dairy-free and vegan-friendly.
Don’t let the term gluten-free scare you away from trying this recipe. Here’s a secret: gluten-free flour has similar consistency and nutritional value as wheat flour but without the gluten. So, whether you are allergic to gluten or not, these potato cakes will be a fantastic addition to your breakfast routine.
This dish is simple to make and can save you time in the kitchen. All you’ll need are a few ingredients, a non-stick frying pan or griddle, and twenty minutes of your time. These potato cakes can be served with ketchup or any sauce of your choice.
So why not try something new today? With this gluten-free potato cake recipe in your arsenal, your mornings will be filled with satisfyingly delicious dishes without compromising on nutrition or health.
Why You’ll Love This Recipe
Are you tired of the same old potato side dishes? Look no further than our Gluten Free Potato Cakes Recipe. This recipe is sure to become a staple in your kitchen for its delicious taste and easy preparation.
Not only do these potato cakes have a crispy exterior and fluffy interior, but they’re also gluten-free and dairy-free, making them perfect for those with dietary restrictions or preferences. Plus, they’re a great way to use up any leftover mashed potatoes you may have.
One of the best things about this recipe is its versatility. Serve them as a side dish with your favorite meat or fish, or enjoy them as a savory breakfast option. You can even stuff them with cheese or vegetables for an extra layer of flavor.
These potato cakes are also incredibly easy to make with just a handful of ingredients, including potatoes, gluten-free flour, eggs, and onion. And with our tips and instructions, you’ll have perfect results every time.
So why wait? Give our Gluten Free Potato Cakes Recipe a try and discover why it’s quickly becoming one of the most popular potato cakes recipes out there.
Let’s dive into the ingredient list for these delicious gluten-free potato cakes. Here’s what you’ll need:
Ingredients (1x 2x 3x)
- 2 cups mashed potatoes: You can use leftover mashed potatoes from a previous meal or make fresh mashed potatoes.
- 1 small onion, peeled and grated: Add some texture and flavour to your potato cakes by grating a small onion.
- 2 large eggs, beaten: This will help bind everything together and add moisture to the cakes.
- 1/4 cup gluten-free flour: I recommend using rice flour or a gluten-free all-purpose flour for best results.
- 1/4 teaspoon baking powder: To help the potato cakes rise slightly and become fluffy.
- 2 green onions, thinly sliced: Green onions add some colour and flavour to the potato cakes. Plus, they look great as a garnish!
- 2 teaspoons unsalted butter or oil: For frying the potato cakes.
Note: If you are vegan or prefer not to use eggs, you can substitute them with a flax egg. To make a flax egg, simply mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for 5 minutes until it thickens.
The Recipe How-To
Now let’s dive into the fun part – making the gluten-free potato cakes! Follow these simple steps to make sure you get the best result:
Step 1: Boil and Mash the Potatoes
Begin by boiling 2 cups of peeled and chopped russet potatoes in salted water until they are soft. Drain them and mash them well in a bowl until there are no lumps left.
Tip: Leftover mashed potatoes work great for this recipe!
Step 2: Add in the Remaining Ingredients
To your mashed potatoes, add 1 small onion, peeled and grated, 2 large eggs, 1 tsp salt, and 1/4 tsp black pepper. Mix everything together until it is combined evenly.
Step 3: Form the Potato Cakes
Using a tablespoon, scoop out enough potato mixture to form about a 3-inch round cake. Use your hands to shape them and make sure that each cake has an equal amount of potato mixture.
Step 4: Fry the Potato Cakes
In a non-stick frying pan over medium heat, melt 2 tbsp unsalted butter or dairy-free spread. Once melted, add enough potato cakes to fill up your frying pan without overcrowding. Fry each side until it is golden brown (about 3-4 minutes per side).
Tip: If you see your potato cakes falling apart or getting soggy, try adding more flour or rice flour to the mixture.
Step 5: Serve Hot
Garnish with some chopped green onions or parsley and serve hot with your desired dipping sauce.
Congratulations! You now have an excellent gluten-free potato cake recipe that is perfect for any meal of the day!
Substitutions and Variations
As a nutritionist and food blogger, I always like to experiment with different ingredients while keeping in mind the dietary requirements of my readers. This recipe for gluten-free potato cakes is quite versatile, and there are many substitutions and variations you can make to suit your taste preferences or dietary needs.
For those who prefer vegan options, you can substitute the eggs with a flaxseed mixture or any vegan egg replacement from your local store. For those who follow a low-FODMAP diet, you can use sweet potatoes instead of russet potatoes or replace onion with green onions. Additionally, If you don’t have gluten-free flour on hand, you can use rice flour, potato flour or an all-purpose flour if you’re not intolerant to gluten.
If you want to give these potato cakes more flavor and depth, you can add some cooked bacon bits, grated cheese or herbs such as rosemary or thyme. You could also stuff the potato cakes with spinach, mushrooms, or caramelized onions.
To put a spin on this traditional dish, try making Fried Mashed Potato Cakes (Aloo Tikki) by adding different spices like cumin or coriander. You could also make them into bite-sized pieces for appetizers or use them as a base for Eggs Benedict as a breakfast side dish.
No matter what variation or substitution you make to this recipe, I’m sure these gluten-free potato cakes will be the highlight of your meal!
Serving and Pairing
These gluten-free potato cakes are delightfully crispy on the outside, while pillowy-soft on the inside. Perfect as a savory appetizer or a side dish, these cakes taste great with a variety of dips and sauces.
For a classic pairing, try serving the potato cakes with a dollop of sour cream and some fresh herbs. The tang from the sour cream perfectly balances the richness of the potatoes. If you’re dairy-free, you can swap out sour cream for some homemade vegan tzatziki.
These potato cakes also go well with spicy sauces such as sriracha or harissa sauce. The spice adds an extra layer of flavor and complements the earthy taste of potatoes.
If you want to keep it simple, top your potato cake with some caramelized onions, green onions or chives. It will add another dimension to the flavor profile and add sweetness to the savory taste.
Alternatively, you can serve these cakes as an entrée by adding some protein on top. You can pair it with grilled chicken, seasoned shrimp, or even tofu. Additionally, stuffed potato-cakes make for an excellent low-FODMAP meal.
Overall, these gluten-free potato cakes are versatile enough to accompany any meal or snack time. Whether you are looking for something savory or sweet, this recipe adds a unique twist to any dish that everyone will crave after taking just one bite!
Make-Ahead, Storing and Reheating
One of the best things about these gluten-free potato cakes is that they can be made ahead of time and stored in the fridge or freezer for later use. This makes them a great option for meal prep or for serving at large gatherings where you may not have time to cook everything fresh.
To make these potato cakes ahead of time, simply cook them according to the recipe instructions, then let them cool completely. Once cooled, store the potato cakes in an airtight container in the fridge for up to three days or in the freezer for up to three months.
When it’s time to reheat your potato cakes, there are a few different methods you can use depending on your preference. One easy way to reheat them is to pop them in the oven at 350°F for about 15 minutes, or until they are warmed through and crispy on the outside.
Alternatively, you can reheat your potato cakes in a skillet over medium heat with a little bit of oil or butter until they are heated through and crispy on both sides. This method is especially good if you prefer your potato cakes on the crispier side.
Whether you’re making these gluten-free potato cakes for meal prep, for a brunch gathering, or just as a quick and easy side dish, they will keep well when stored properly and are easy to reheat for later use.
Tips for Perfect Results
To achieve the perfect texture and flavor for these gluten-free potato cakes, there are some tips that you should follow. These tips will help you get the most out of this simple recipe and make it stand out. Without further ado, here are some tips for perfect results.
Firstly, make sure to use flour that is specifically labeled as gluten-free. Using regular flour can lead to a dense and heavy texture in your potato cakes, which is not ideal. You can use rice flour or a purpose gluten-free flour as a substitute.
Secondly, when shredding or mashing the potatoes, make sure they are well-drained to remove excess moisture. This will prevent your potato pancakes from becoming soggy and falling apart later.
Thirdly, add enough salt to the mixture. Gluten-free flours can sometimes leave a bitter aftertaste without sufficient salt. Adding salt in the mixture ensures that the potato cakes are flavorful and tasty.
Fourthly, let the mixture sit for around 10 minutes before forming into patties. This rest time allows the ingredients to bind making them easier to handle while cooking.
Fifthly, make sure that your pan is preheated before adding in the potato cakes. A hot pan will create a crispy crust on the outside, while still maintaining a soft center on the inside.
Lastly, do not overcrowd the pan; cook potato cakes in batches if you need to. Overcrowding can cause uneven heating leading to one side being undercooked or sticky while the other is burnt or crispy.
By following these simple tips, you’ll be able to enjoy perfectly cooked gluten-free potato cakes every time you make them!
Before we proceed with the conclusion, let us first address some frequently asked questions about this delicious gluten-free potato cake recipe. I understand that you may have some queries and concerns regarding the ingredients, cooking process, or some tips and tricks in making these cakes. That’s why I have compiled some of the most commonly asked questions to give you some insights and ideas on how you can make the best out of this recipe. So, let’s dive in and get your questions answered!
How do you keep potato cakes from falling apart?
Sometimes potato cakes can become too wet and fall apart while cooking. In such cases, the most common cause is perhaps the deficiency of flour in the mixture. As a solution, I suggest adding more flour, little by little, until you get the right consistency. The ideal mixture should be slightly wet with a subtle stickiness to it, but not so much that it crumbles easily.
What is the difference between potato cakes and potato pancakes?
When it comes to potato-based dishes, there are slight differences between potato pancakes and potato latkes. Potato pancakes tend to have a more uniform shape, while potato latkes may have visible shreds of potato throughout. Additionally, potato pancakes are thinner compared to the thicker potato latkes.
Why are my potato cakes soggy?
Have you ever made potato pancakes that turned out too soggy instead of crispy? One likely reason is that your skillet and oil aren’t hot enough. You should hear a sizzle when you drop your pancakes into the pan. Additionally, avoid the temptation to overcrowd the pan by cooking too many pancakes at once.
What potatoes are gluten-free?
Potatoes are a highly versatile and gluten-free food that comes in several varieties like russet, sweet, white, red, purple, fingerling, and petites. These different types of potatoes can easily be incorporated into a gluten-free diet in countless ways.
In conclusion, this gluten-free potato cake recipe is the perfect solution for anyone looking to satisfy their carb cravings while still maintaining a healthy diet. With easy-to-find ingredients and simple instructions, this recipe is perfect for beginners or seasoned chefs alike. Plus, with substitutions and variations listed, you can easily customize it to fit your specific dietary needs and preferences.
So go ahead and give this recipe a try! Whether you’re serving it as a side dish or main course, these potato cakes are sure to impress. And don’t forget to share your creations on social media using the hashtag #glutenfreepotatocakes. Happy cooking!
Gluten Free Potato Cakes Recipe
- 4 large potatoes, peeled and grated
- 2 eggs, lightly beaten
- 1 tablespoon rice flour
- 1/2 teaspoon salt
- 1 tablespoon rice bran
- 1 tablespoon oil (for frying, or more)
- Place grated dry potatoes in large bowl.
- Add eggs, rice flour and salt.
- Mix well, stirring gently.
- Drop tablespoons of mixture into hot oiled frying pan.
- Fry on each side until golden brown.
- Serve hot or cold.
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