Stuffed Gluten Free Potato Pancakes with a Variety of Optinal Fillings

I have been planning to make gluten free potato pancakes for some time, now, and finally got around to making them. Gee, it’s been a decade or more since I have had them. Ahhh! – what a delight! I make them with fresh left-over potato pancakes, not instant potatoes. This recipe is gluten free and without any type of flour. I show the how-to by text and photo display.  This recipe covers making homemade mashed potatoes and potato pancakes, plain, and with a variety of fillings. Either way they are scrumptious!


Potato Pancakes with a Variety of Optional Fillings


Yield: Makes 5-6 servings

Potato Pancakes with a Variety of Optional Fillings

Potato pancakes are wonderful alone, but you may stuff them with anything from vegetables to cheese, a potato omelette, so to speak.


  • 6 small to medium sized potatoes, peeled
  • Filtered water, enough to cover potatoes
  • 5 Tablespoons butter (or dairy-free spread)
  • Splash of milk (or dairy-free milk)
  • Fine sea salt and white ground pepper, to taste (black pepper is acceptable)
  • 8 - 12 Tablespoons cheese (or Daiya vegan cheese*), shredded (optional)


  1. Cut up potatoes into bite sized pieces, trying to keep the sizes equal as much as possible.
  2. Add them to a medium to large pot and cover with water, about 1 inch above the potatoes.
  3. Boil until tender,about 15 minutes. Be careful not to overcook to avoid mushy potatoes. You'll know when they are done when you can stab a steak knife deep into them easily. (If they break when you stab them they are overcooked. In this case, use very little milk or omit it completely when creaming them.)
  4. Once cooked, drain them thoroughly and add them to a food processor or mixing bowl; add butter, salt and pepper (you can add more later, if needed).
  5. If using a food processor (my favorite tasting mashed potatoes, but very starchy) "pulsate" them until you no longer see any chunks of potatoes. You want them to be nice and creamy.
  6. Serve as mashed potatoes and refrigerate leftovers to make potato pancakes; or refrigerate all of them for potato pancakes.
  7. Once the potatoes are cold, form some into patties (extra thin if you plan of stuffing them), like a hamburger patty, except thinner.
  8. Add shredded cheese to the center, about half an inch from the ends, or any of the suggested fillings below.
  9. Make another thin patty; cover the first one and smear the mashed potatoes downward to seal the edges.
  10. Preheat a buttered non-stick frying pan with 1 tablespoon of butter. Get it nice and hot, but not smoking; on about medium-high heat.
  11. Add the potato pancakes and fry without moving or turning them for about 4 - 5 minutes.
  12. Carefully flip them over with a spatula and cook for about another 4 minutes; remove and serve.


*Vegan cheese may contain inactive yeast and/or soy.


Fill them with sauteed vegetables, onion, peppers, ground or chopped cooked meat, etc.

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