Potato cakes are the last word in frugality. Any dish that takes leftover mash and transforms it into a different meal entirely – with the help of only a handful of extra ingredients – deserves a great deal of praise indeed. Of course, you may wish to serve your Gluten Free Potato Cakes with a little something else – smoked mackerel is a particular favourite – but they are just as satisfying with a side salad or slaw.
As you might have guessed, making a potato cake gluten-free requires very little effort. However, by replacing plain flour with gram flour you enhance not only the health benefits of these humble “cakes”, but also their flavour. Gram flour is, after all, rather more delicious than its gluten-riddled counterpart.
It’s worth pointing out that day-old potato is key to success when making potato cakes. Using refrigerated potato promotes a firm consistency, which is less likely to disintegrate during the cooking process. When frying your cakes it is also important to use a medium heat and a great deal of patience. Wait to turn them until you are sure they are properly browned – they only need one turn. If you neglect to follow this advice the pleasant, cheesy outer layer of golden potato may be rather unattractively disturbed.
Other than that, potato cakes are just about the simplest creations it is possible to embark upon. Of course, you may flavour them however you wish, but be careful to follow the basic method and all will be well!
Gluten Free Potato Cakes
• 500g day-old mashed potato
• 50g parmesan cheese, grated (omit if vegetarian)
• 1 tbsp cream cheese
• A small bunch of parsley or chives, finely chopped
• 1 clove of garlic, finely chopped
• 5-6 spring onions, finely sliced
• 40ml milk
• 1-2 tbsp gram flour, just enough to bind the ingredients
• Salt and pepper, a generous pinch
• Oil for frying
1. Take your cold mash and place it in a large mixing bowl along with the rest of the ingredients – add the gram flour last so its quantity can be easily judged. Mix the ingredients together thoroughly before shaping into “cakes”. Place the cakes in the fridge for 30-40 minutes.
2. Once your cakes are set firm heat a generous layer of oil in a thick-based pan. Fry the cakes until golden on each side, be careful when turning. Serve alongside a salad or slaw.
Cost: Probably the most expensive ingredient here is the parmesan cheese, which can actually be omitted if required. Assuming you’ll be including the cheese, these Gluten Free Potato Cakes should set you back no more than £1.60!
42 replies on “Gluten Free Potato Cakes”
They are pretty.
Thanks, Rosemary :).
I’m looking forward to having some left over mashed potato now!
You could always just make some 😉
Must be good with all that milk, herbs and cheese. They look good.
Thanks, I was very pleased with how they browned up and stayed firm.
Perfect comfort food and very frugal. I like mine with a poached egg on top!
Eggs and potato cakes work together wonderfully.
delightful balance of ingredients and one of my favourite foods, no two potato cakes are the same! c
Indeed – but they are almost always fantastic 😀
Oh, I adore potato cakes. My mother made the best ones. I’ve never had much luck. Perhaps I am not patient enough. 🙂 These look wonderful!
Give them a whirl AND be patient!
Yum, potato cakes are one of my favourite foods 🙂
Mine too – so comforting and delicious. Utterly delicious.
These look great. My definition of comfort food!
Thank you! Mine too 😀
the look lovely, The memories of my mums potato cakes comes into my mind. And I voted for you!. well deserved
Thank you very much indeed!
I find myself using gram flour more and more, and now I have another excuse !
It’s a fantastic ingredient – truly.
These look gloriously comforting. I want to crack an egg in one of those 🙂
Potato cakes with egg are amazing, truly.
I haven’t had potato cakes in SOOO long! I love them! I feel bad now, can’t believe I forgot about them. Gotta make this asap, thanks for the reminder! 🙂
You must make them – I hadn’t had them in a while, but they were incredible.
Mhhhmmmm!!! I like mine with extra cabbage and poached eggs for breakfast (probably with some bacon too!)…smoked mackerel and slaw sounds devine though! Can’t wait to try your recipe.
I like your way too – eggs and potato cakes are wonderful.
Great blog. Loving the frugality concept. THX for the follow. Looking forward to exchanging some ideas with you 🙂
Thank you so much – and I you!
Cakes and fritters are a weakness of mine, but only because I love to pan fry them in excess amounts of butter. “What should we have for dinner? Do we have leftovers?” “Put them in patty form and fry them up, stat!”
I’m always looking for ways to enjoy potatoes more, and this looks to be it. Plus smoked mackerel? Yum.
They are very frugal and utterly delicious. Smoked mackerel is the best.
These sound amazing. Thanks for the note about using day-old potatoes — good to know. Ukrainians use leftover mashed potatoes to make “pyrizhky,” which is a similar dough that gets stuffed with cabbage/meat/some kind of filling and then fried.
Thanks – I’ll have to check that out 🙂
Let me know what you think1
I love potato anything and everything in the ingredient list sounds like something I would love mixed up together. Pinning the recipe! Thanks for sharing it.
Thank you, Shumaila! Glad you like them!
Great recipe. Do you mind if I share on my blog? I will credit you of course.
Please do, Zoe – thanks!
Hi Nick I finally got round to sharing your recipe on my blog after you gave me permission – you can see it here at http://thegirlthatruns.com/2014/01/30/gluten-free-potato-cakes-recipe/ – i gave you lots of credit 🙂 awesome recipe. Zoe
Oh.. yum.. someone just told me about this blog.. I shall be reading everything.. I grew up with potato cakes done on a griddle, and these look delish.
Fantastic – I love word of mouth! I’m glad you like the look of it 😀
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