The idea for these gluten free crispy cheese and onion potato bakes materialised from making basic potato cakes (which are simply, cold seasoned mashed potato, with a little added gluten free flour/mix, the mixture is then moulded into patties and pan fried…preferably in butter!). So yes, I popped these bakes together the other day and they were so good, that I needed to let you know about them too!
As with many recipes I share, my crispy cheese and onion potato bakes is another one that can be adapted in lots of ways. Whether that be with different ingredients you add to the mash, what you coat them with, or the size you choose to make – I think tiny ones would make amazing little canapes at Christmas time……biting through this light crunchy coating to discover a soft flavoursome filling, would just be marvellous as you sip on a chilled glass of fizz!
I’ve used Pipers Lye Cross Cheddar and Onion crisps for this recipe as they are my absolute favourite brand of crisps – everything about them is good, flavour, texture and I love their bright and cheery packaging too. And the best bit is their entire range is gluten free!!
Ingredients (Makes 9-10 nice size bakes)
300g cold mash potato
100g mature cheddar – grated
Bunch of spring onions – finely chopped
1 heaped teaspoon *Dijon mustard
Ground *black pepper
Vegetable oil to grease the tray
For the coating
1 large egg – beaten
50g plain gluten free flour or mix
110g Pipers Cheddar and onion crisps – crushed (if you aren’t lucky enough to be able to pick up any Pipers crisps, you can use another brand. Of course, do just check they are gluten free. I don’t recommend crinkle crisps as they will be a little too hard and sharp for this recipe)
Preheat the oven to 200C/400F/Gas 6/180C Fan
Lightly grease a large baking tray.
Pop the mash into a large mixing bowl, add the grated cheese, chopped spring onion, and Dijon mustard. Mix well until all the ingredients are nicely blended together. Check for seasoning and add salt and pepper or even a little more mustard if you think it needs it.
To get yourself ready to coat the bakes, you will need 3 separate bowls that you can pop the gluten free flour/mix, beaten eggs and crushed crisps into. They need to be big enough to be able to move the bakes around to coat them evenly.
‘Flour’ your hands with a little additional gluten free flour/mix to prevent the mixture from sticking, and take about a golf ball size of potato mixture and mould into little ‘patties’
Toss the patties firstly in a little gluten free flour/mix, then pop them into the beaten egg and finally give them a good coating of the crushed crisps and transfer onto the greased tray.
Bake for 15-20 mins until golden brown and piping hot!
I would suggest that you enjoy the bakes with a side of fresh salad with all the bits and bobs in there that you love – this is just what I had for my lunch the other day and it really was good, made even more fabulous with a generous squeeze of the very yummy M&S Peri, Peri *mayo that I have been fortunate enough to recently discover! I also think these bakes would be rather nice with some tasty Heinz Beanz!
In my experience, mash potato keeps well for up to 3 days in the fridge. Whether that be as it is or made up into potato cakes or bakes.
The crispy cheese and onion potato bakes will freeze really well for up to 2 months and you can cook from frozen…. you will just need to cook them for a longer length of time and as always ensure they are piping hot before you remove them from the oven.
Hope you like this recipe and it’s inspired you to head off into the kitchen!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.