Stuffed Potato Cakes

  • 10 m


These delicious celiac friendly dish stuffed potato cakes blend creamy mashed potatoes, savory cheese, and aromatic green onions. They have a crispy outside and a moist and mouthwatering interior having being pan-fried to golden perfection.


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Step 1

Peel and dice the potato into small cubes. Boil the potato cubes in a pot of salty water until fork-tender, approximately 10 minutes.

Step 2

Drain the boiled potatoes and transfer them to a mixing bowl. While the potatoes are soft and creamy, mash them. Add the garlic powder, sour cream, chopped green onions, cheddar cheese bits, salt, and pepper. Mix well to combine.

Step 3

Divide the mashed potato mixture into two equal portions. Shape each portion into a round patty, ensuring they hold together well. Create an indentation in the center of each potato patty. Add a small amount of additional cheese into the indentation.

Step 4

Carefully encase the cheese by folding the potato mixture over the indentation. Shape the mixture into a flattened, round cake, ensuring the cheese is sealed inside.

Step 5

Put the butter and olive oil in a pan over medium heat. When transferring the stuffed potato cakes to the skillet, cook for 3–4 minutes on each side, or until golden brown.

Step 6

Once the potato cakes are golden and crispy, remove them from the skillet. Serve hot, optionally garnished with additional green onions or a dollop of sour cream.

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