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Grain-Free Potato Cakes

  • Author: Lila Ruth
  • Total Time: 55 min
  • Yield: 10 1x


  • 6 Large potatoes made into mashed potatoes in whichever style preferred
  • 1 Egg
  • 1/2 cup Potato Starch, more for dusting.
  • 1/2 cup Chopped Scallions
  • 2 teaspoons Guar Gum (Bob’s Red Mill)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Paprika
  • Salt and Pepper to taste
  • 2 tablespoons Olive oil, for the pan.
  • 1 tablespoon Vegan Butter, for the pan. (Earth Balance)


  1. Preheat oven to 375 degrees
  2. Peel, boil potatoes, mash with butter, milk or milk substitute and salt to taste.
  3. Let mashed potatoes cool. In a separate bowl whisk together dry ingredients.
  4. Mix egg into potatoes and then add dry ingredients.
  5. Form into 8-10 cakes and dust lightly with potato starch mixed with a bit of salt and paprika.
  6. Heat olive oil and butter on medium heat then add in potato cakes when butter is frothy-about four at a time.
  7. Brown on both sides (about 3-4 minutes each side then transfer to a parchment paper lined cookie sheet and finish cooking through in oven. (About ten minutes). Serve with sour cream, chives, or desired condiments
  • Prep Time: 25 min
  • Cook Time: 30 min

Keywords: grainfree, glutenfree, dairyfree, potatocakes, mashedpotatoes, dinnersides, dinner