No-Fuss Gluten-Free Potato Cakes Recipe
These gluten free potato cakes are great for using up leftover mashed potatoes. They are quick and easy to make and I serve them with a sweet chili sauce. A delicious midnight snack!
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
Calories: 29kcalCarbohydrates: 3gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 41mgSodium: 17mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!