Here’s a lovely easy recipe for gluten free potato cakes. I tend to make potato cakes when I have a little bit of mashed potato leftover and would normally just add enough gluten free flour to the cold mash until it feels right. But as I’m now sharing the recipe with you, I did have a little hunt for a ‘proper’ recipe as my vagueness around quantities would be rather unhelpful.
After much searching for the right recipe, I ended up using one listed as potato scones on the Tesco Real Food website. I went with this recipe as the ingredients matched what I would normally use for potato cakes – which results in a squidgy savoury treat rather than a floury farl. I must thank you too, as because of the need to share a proper recipe, I ended up making the best potato cakes I’ve ever made!
I’m rather partial to a potato cake fresh out of the pan and spread with lots of butter. But they can of course be enjoyed as part of a meal too and will sit alongside most dishes perfectly.
Do keep hold of this recipe, it’s a great one to have up your sleeve. As It’s one that will work so well with so many other tasty ingredients being added to the basic mixture. I’ve listed a few suggestions at the bottom of the page.
Ingredients (makes 5 – 6)
250g (9oz) potatoes (peeled weight) cut into equal size pieces (Maris Piper, king Edward or Desiree are all great to use)
50g (2oz) gluten free self-raising flour (add ¼ teaspoon of gluten free baking powder if using gf plain flour)
25g (1oz) butter (unsalted or salted)
Vegetable oil
Little extra gf flour for shaping the potato cakes
Method
Pop the prepared potatoes into a pan of cold water and bring to the boil. Reduce to a simmer and cook for about 15-20 minutes until cooked.
Drain the water from the pan and then add the butter. Don’t be tempted to add milk or cream at this stage, as the potato cakes won’t hold together as they should.
Mash the potatoes until nice and smooth and *season to taste. Cover and leave to go cold.
Once cold mix in the gluten free flour.
Lightly flour your hands with gluten free flour, take some of the potato mixture and pat the potato cakes into the size of your choice. If you prefer you could pat out all the mixture into a large circle and then divide it up into triangles.
Add enough vegetable oil to just cover the bottom of a large frying pan (if using a non stick pan you could dry fry them instead). Heat the oil and add the potato cakes to the pan and fry over a moderate heat. Resist turning them for about 2 minutes. This will ensure that they have a nice golden coating and hopefully they will not then stick to your pan when you flip them over.
Cook for a further 2 minutes on the other side. Continue to heat and turn until the potato cakes are piping hot and browned to your liking.
Serve up and enjoy straight away or pop on a plate/tray, cover with foil and allow to cool before storing in the fridge until you are ready to eat them. They will keep well in the fridge for up to three days and can also be frozen. The best way to reheat the potato cakes is in the oven or microwave.
Here are a few ingredient suggestions that you may fancy adding to the basic potato cake mixture to jazz things up a little:
- Tuna, capers and grated lemon zest – serve with a fragrant herby salad and dressing.
- Smoked salmon – serve on a bed of wilted spinach, add a poached egg and some yummy homemade hollandaise sauce…if you’re feeling adventurous!
- Grated mature cheese and finely chopped spring or red onion – serve with a colourful salad and a tasty gluten free chutney.
- Poached fish – dip the shaped fish cake into gluten free flour, then beaten egg and finally gluten free breadcrumbs before either shallow frying or baking in the oven.
Thanks for checking out this recipe. If you love your ‘spuds’ you may just fancy rustling up this tasty dish of Dauphinoise potatoes.
For now
Liz x
*Bizarre as it may seem, pepper can sometimes carry a ‘may contain’ warning on the jar. Do just glance over to make sure all is well before you use it.
