Gluten free potato cakes

Gluten free potato cakes

Updated 18th November 2023

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 and result in a squidgy savoury treat rather than a floury farl.

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. 

Gluten free potato cakes, bacon, fried egg and tomato in a blue bowl

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
Extra gluten free flour for shaping the potato cakes

Chopped potatoes in a pan, butter on a saucer, gluten free flour and vegetable oil


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.

Diced potato and butter in a pan

Mash the potatoes until nice and smooth and *season to taste. Cover and leave to go cold.

Seasoned mashed potato in a pan

Once cold mix in the gluten free flour.

Mashed potato and flour in a pan

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.

Gluten free potato cakes on a green plate - prior to frying

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.

Gluten free potato cakes in a frying pan

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.

Gluten free potato cakes cooking in a frying pan


Gluten free potato cakes on a large green plate

Recipe note and suggestions of additional ingredients that can be added to the basic potato cake mixture:

The prepared potato cakes (prior to being fried) can be stored in the fridge for up to 2 days. They can also be frozen. Just wrap them well to protect them.

Tuna, capers and grated lemon zest added to the potato cake mixture would be so good! Try serving with a fragrant herby salad and dressing.

Smoked salmon added to the potato cake mixture or served up on the side, would be excellent. And particularly fabulous, if then placed onto a bed of wilted spinach and topped with a poached egg. Add some yummy homemade hollandaise sauce, if you’re feeling adventurous!

Grated mature cheese and finely chopped spring or red onion tossed into he potato cake mixture would be delicious and very nice served with a colourful salad and a tasty gluten free chutney.

Freshly poached, flaked fish. Once you’ve added the fish and mixed everything together well, shape the fish cake, the dip it 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. I’ve also made a quick video of me rustling up a batch of gluten free potato cakes, click here if you’d like to watch it. If you love your ‘spuds’ you may just fancy rustling up these tasty 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.

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