Oh my goodness, let me tell you about my love affair with stuffed potato cakes! I stumbled upon these delightful bites during a cozy dinner party and was instantly hooked. They’re the perfect blend of crispy on the outside and soft on the inside, and you won’t believe how easy they are to whip up! This vegan, gluten-free version of stuffed potato cakes is not only delicious but also a fantastic way to sneak in some veggies. Trust me, once you take that first bite, you’ll be hooked just like I was. They make for a wonderful snack or a light meal, and you can customize them with whatever fillings you have on hand. So, grab your potatoes and let’s get cooking!
Ingredients List
- 2 cups mashed potatoes (make them creamy and smooth for the best texture!)
- 1/2 cup gluten-free flour (this helps bind everything together)
- 1/4 cup nutritional yeast (for that cheesy flavor without the dairy)
- 1/2 cup chopped onions (freshly chopped adds a nice crunch)
- 1/2 cup cooked spinach (you can use frozen, just make sure to squeeze out excess water)
- 1 teaspoon garlic powder (because garlic makes everything better!)
- Salt to taste (don’t be shy, season it up!)
- Pepper to taste (freshly cracked is my favorite)
- Oil for frying (about 1/4 cup, enough to coat the pan and get those cakes nice and crispy)
How to Prepare Stuffed Potato Cakes Vegan Gluten Free
Step 1: Mix Ingredients
Alright, let’s get started! In a large mixing bowl, combine those creamy mashed potatoes with the gluten-free flour, nutritional yeast, chopped onions, cooked spinach, garlic powder, salt, and pepper. I like to use a sturdy spoon or even my hands to really mix everything together until it’s well combined. You want a nice, cohesive mixture that holds together but isn’t too sticky. If it feels too wet, sprinkle in a bit more flour until it feels just right!
Step 2: Form Patties
Now comes the fun part! Grab a handful of the mixture and form it into patties. I usually aim for about 3-4 inches in diameter and about half an inch thick. This size helps them cook evenly. Don’t worry about making them perfect; a little rustic charm adds character! Just make sure they’re compact so they don’t fall apart while frying.
Step 3: Heat Oil
Next, let’s heat things up! Pour about 1/4 cup of oil into a large skillet and place it over medium heat. You want enough oil to coat the bottom of the pan but not so much that the cakes are swimming. Let the oil heat up for a few minutes; you’ll know it’s ready when it shimmers a bit. Be careful, it can splatter if it’s too hot!
Step 4: Fry Patties
Time to fry! Carefully place your patties in the hot oil, making sure not to overcrowd the pan. Cook them for about 4-5 minutes on each side until they’re golden brown and crispy. When it’s time to flip, use a spatula and be gentle—you want to keep that lovely shape! If they start to brown too quickly, just lower the heat a tad.
Step 5: Drain Excess Oil
Once they’re perfectly fried, remove the patties from the skillet and place them on a paper towel-lined plate to absorb any excess oil. This step is crucial if you want that nice, crispy texture without the greasiness. Let them rest for a minute while you finish frying the rest.
Step 6: Serve
And voilà! Your stuffed potato cakes are ready to be devoured! I love serving them warm, maybe with a tasty dipping sauce like vegan sour cream or a zesty salsa. They also pair wonderfully with a fresh salad on the side for a complete meal. Trust me, you’ll want to share these with everyone, but they’re so good you might just want to keep them all to yourself!
Nutritional Information
Now, let’s talk about the nutrition of these delicious stuffed potato cakes! Keep in mind that the nutritional values can vary based on the specific brands and ingredients you use, so take these numbers as a guideline rather than a precise measurement. Typically, each serving (that’s one cake) comes in at around:
- Calories: 150
- Fat: 5g
- Protein: 4g
- Carbohydrates: 25g
This makes them a pretty healthy snack option, especially since they’re packed with veggies and goodness! Just remember, you can always adjust the ingredients to suit your dietary preferences or needs. Happy cooking!
FAQ About Stuffed Potato Cakes Vegan Gluten Free
You might have a few questions about these tasty stuffed potato cakes, and I’m here to help! Let’s dive into some common queries I get asked:
Can I store leftovers?
Absolutely! Just place any leftover stuffed potato cakes in an airtight container and store them in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for that crispy texture again!
What can I use instead of nutritional yeast?
If you don’t have nutritional yeast on hand, you can use vegan cheese shreds or even skip it altogether. Just remember, it adds a lovely cheesy flavor, so if you can, give it a try!
Can I add other veggies?
Definitely! Feel free to get creative! You can toss in shredded carrots, bell peppers, or even some cooked mushrooms. Just make sure any added ingredients are well-drained if they’re wet.
Are these potato cakes freezer-friendly?
Yes, they are! Once cooled, freeze the patties in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be stored for up to 2 months. Just pop them in the oven or skillet to reheat!
What can I serve with these cakes?
These stuffed potato cakes pair beautifully with a variety of dips like guacamole, vegan ranch, or a tangy tomato salsa. A fresh salad on the side is also a great idea for a complete meal!
Why You’ll Love This Recipe
- Quick preparation—whip these up in just 35 minutes!
- Easy cooking method—frying gives them that perfect crispy texture.
- Delicious taste—each bite is packed with flavor and comfort.
- Healthy ingredients—vegan and gluten-free, making them a guilt-free indulgence.
- Customizable—add your favorite veggies or spices for a personal touch!
Tips for Success
To make your stuffed potato cakes the absolute best they can be, here are some of my favorite pro tips! First off, the consistency of your mashed potatoes is crucial—aim for a smooth and creamy texture, but not too wet. If they’re too watery, your patties may fall apart while frying. Also, when it comes to frying, make sure your oil is hot enough; if it’s not sizzling when you add the patties, they’ll soak up too much oil and become greasy. I usually test the oil by dropping in a small piece of the mixture—if it bubbles up, you’re good to go! Finally, don’t be afraid to taste your mixture before forming patties. Adjust the seasoning to your liking; a little extra salt or pepper can make a world of difference. Happy cooking!
Serving Suggestions
These stuffed potato cakes are so versatile and can be paired with a variety of sides! I love serving them with a creamy vegan ranch or a zesty avocado dip for that extra flavor punch. A fresh green salad with a light vinaigrette complements the richness of the cakes beautifully. You could also try them with some tangy tomato salsa or a side of roasted veggies for a complete meal. Enjoy experimenting with your favorites!
Print
Stuffed Potato Cakes Vegan Gluten Free: 5 Comforting Bites
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious vegan and gluten-free stuffed potato cakes.
Ingredients
- 2 cups mashed potatoes
- 1/2 cup gluten-free flour
- 1/4 cup nutritional yeast
- 1/2 cup chopped onions
- 1/2 cup cooked spinach
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- In a bowl, mix mashed potatoes, gluten-free flour, nutritional yeast, onions, spinach, garlic powder, salt, and pepper.
- Form the mixture into patties.
- Heat oil in a pan over medium heat.
- Fry each patty until golden brown on both sides.
- Remove and place on a paper towel to absorb excess oil.
- Serve warm.
Notes
- Adjust seasoning as per your taste.
- Can add other vegetables as stuffing.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: stuffed potato cakes, vegan, gluten free