No-Fuss Gluten-Free Potato Cakes Recipe
Fancy a delightful way to use up those leftover mashed potatoes? Look no further than these scrumptious gluten-free potato cakes!
They’re an absolute doddle to whip up and make for a smashing midnight snack or a lovely side dish. With a crispy golden exterior and a fluffy, flavourful centre, these little beauties are sure to become a family favourite.
I serve them piping hot with a dollop of sweet chilli sauce, and you’ve got yourself a proper gluten-free delight that’ll have everyone asking for seconds.
Perfect for any time of day, these potato cakes are proof that gluten-free eating can be both easy and utterly delicious!
Table of Contents
What you’ll love about this recipe
- Quick and easy way to use up leftover mashed potatoes
- Gluten-free and safe for coeliacs to enjoy
- Crispy on the outside, soft and fluffy on the inside
- Versatile – great as a snack or side dish
- Can be customised with different herbs and spices
Ingredients
Potatoes: The star of the show! Use leftover mashed potatoes for a quick and easy base.
Red onion: Finely chop half a red onion to add a lovely flavour and crunch to your potato cakes.
Gluten-free flour: Just a tablespoon of plain gluten-free flour helps bind the ingredients together.
Egg: One beaten egg acts as a binder and adds richness to the mixture.
Herbs: A teaspoon of Italian herbs gives these cakes a delicious Mediterranean twist.
Seasoning: Don’t forget to add salt and pepper to taste!
Garnish: Chopped spring onion adds a fresh, zingy finish.
Sauce: Sweet chilli sauce is optional but highly recommended for dipping.
Instructions
Start by placing your cold mashed potatoes in a large mixing bowl. This is a brilliant way to use up leftovers!
Next, gently mix in the finely chopped red onion, beaten egg, gluten-free flour, herbs, salt, and pepper. This combination creates a delicious, well-seasoned mixture.
Now comes the fun part – shaping your potato cakes! Use a tablespoon to scoop up the mixture, roll it into a ball, and then flatten it into a disc on a floured surface. Pop these in the fridge for about 20 minutes to chill. This helps them hold their shape when frying.
When you’re ready to cook, heat some oil in a frying pan or deep-fat fryer. Fry your potato cakes until they’re golden brown and sizzling. This usually takes about 8-10 minutes, depending on their size.
Serve your potato cakes immediately while they’re hot and crispy.
They’re absolutely scrummy with a side of sweet chilli sauce and salad!
What to serve with Gluten-Free Potato Cakes
These gluten-free potato cakes are incredibly versatile. They’re brilliant as a midnight snack on their own, but they also make a lovely side dish.
I love serving them with a dollop of sweet chilli sauce for dipping. The sweet and spicy flavours complement the savoury potato cakes perfectly.
For a more substantial meal, pair them with a fresh, crisp salad. The contrast between the warm, crispy potato cakes and cool, crunchy salad is simply delightful.
You could also serve them alongside your favourite gluten-free protein – they go wonderfully with grilled chicken, fish, or even a fried egg for a hearty breakfast!
Are you ready to try my gluten-free potato cake recipe? Then let’s get started:
No-Fuss Gluten-Free Potato Cakes Recipe
Equipment
- Sharp Knife
- Chopping Board
- Frying pan
- Slotted Spatula
- Kitchen Roll
Ingredients
- Leftover potatoes
- 1/2 Red onion finely chopped
- 1 tbsp Plain gluten-free flour
- 1 Egg beaten
- 1 tsp Italian herbs
- Salt & Pepper
- 1 Spring onion chopped to serve
- Sweet chili sauce (optional)
Instructions
- Put the cold mashed potato into a large mixing bowl.
- Add and gently mix in finely chopped red onion, the beaten egg, flour, herbs, salt and pepper.
- Make the mixture into desired-sized potato cakes and put into the fridge to chill for around 20 minutes. I tend to use a tablespoon to scope up the desired amount, of potato, then gently roll it in my hand to make a circle. Next pop it down onto a floured surface and press into a disc shape.
- After chilling heat oil up to fry in a frying pan or a deep-fat fryer. Fry the potatos until golden brown and sizzling. Mine takes about 8-10 minutes depending on size.
- Serve immediately with sweet chili sauce and salad.
Nutrition
Curious about whether potatoes are gluten-free? Dive into this article exploring the gluten-free status of everyone’s favourite starchy staple.
If you enjoyed my gluten-free potato cake recipe, then check out these 👇
- Gluten-free fish cakes
- Gluten-free chicken goujons
- Gluten-free roast chicken
- Gluten-free katsu curry
- Gluten-free coleslaw recipe
- Gluten-free potato salad recipe
Gluten-free potato cake recipe tips
Here are some tips to help you make the most out of my gluten-free potato cake recipe:
Avoid Cross-Contamination
If you’re preparing your gluten-free potato cakes in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from contacting the ingredients.
When possible, do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
Frequently asked questions
Can you eat potatoes if you are gluten-free?
Absolutely! As a coeliac myself, I’m chuffed to tell you that potatoes are naturally gluten-free and a fantastic staple for those of us on a gluten-free diet.
Potatoes are versatile little spuds that can be prepared in countless ways, all safe for us to enjoy. Whether you fancy them mashed, roasted, boiled, or fried, they’re a brilliant addition to any gluten-free meal.
What is a gluten-free substitute for potato flour?
As a coeliac, I’m always on the lookout for gluten-free alternatives, and I’m chuffed to share some brilliant substitutes for potato flour with you!
- Rice flour: This versatile flour is a staple in many gluten-free kitchens.
- Almond flour: Perfect for adding a nutty flavour to your bakes.
- Oat flour: Just make sure it’s certified gluten-free, as oats can sometimes be cross-contaminated.
Are hash brown patties gluten-free?
As a coeliac, I know how tricky it can be to navigate the world of frozen potato products! When it comes to hash brown patties, the answer isn’t as straightforward as we’d like.
Fast food caution: If you’re thinking about grabbing hash browns from a fast-food joint, be careful! McDonald’s hash browns, for instance, are not gluten-free. It’s always best to check with the restaurant directly about their ingredients and preparation methods.
Supermarket own brands: Good news for UK shoppers! According to the Coeliac UK food checker app, hash browns from Asda, Morrisons, and Tesco’s own brands are safe for us to eat. McCain hash browns are also on the safe list, which is brilliant!
Homemade option: If you’re feeling a bit adventurous, why not try making your own gluten-free hash browns? It’s easier than you might think, and you’ll know exactly what’s gone into them.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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A great way to use up leftovers—I had them for breakfast with eggs and it was the perfect start to my day.