Well, my dad - who cannot eat gluten - gave these potato cakes the thumbs up and asked me if I would make him some more. I told him I would post the recipe and he can make them himself, one batch is more than generous :) They are rather good. I am a potato cake fiend, but the potato cakes that are commercially bought can be loaded with additives and sometimes contain animal products. And it's rare to find gluten free ones.
This recipe doesn't need to be made gluten free though. I haven't yet tried this recipe with standard flour, and even those these are nice, I do think the standard flour ones will be a little better. So, if you don't have any reason to opt for gluten free, go ahead and use plain flour to make these potato cakes, if you wish. Then let me know what you think.
These potato cakes have a little touch of vegan cheesiness too. The cheesy flavour comes from the addition of miso, nutritional yeast flakes, and onion granules in the mix. If you want entirely plain potato cakes, you can miss out these ingredients. Though I think these make them very scrummy.
These cakes are great served warm for breakfast, afternoon tea, or supper. Spread them with vegan margarine or some coconut oil. My dad ate his with curry, he told me.
Further recipe tips:
-
If you want very plain potato cakes, omit the nutritional yeast, miso paste and onion granules. Although I would prefer them in.
- In the gluten free version, since the dough is more crumbly, you can use your hands and flatten the dough directly into the baking tray, rather than roll with a rolling pin. This saves the rolled our dough from falling apart when you try to put it in the tray, and also, it's actually really easy and malleable to do like this.
- If you us baby potatoes and keep the skins on, there will be slight dark patches thoughout the potato cakes. I don't mind this and like the 'rustic' appearance, but if you want them to be all one shade, then use potatoes you can peel.
Cheesy Vegan Potato Cakes (Gluten Free)
Makes 12 cakes
450g / 16oz potatoes, diced (I used Jersey Royals and left the skin on)
150g / 1 cup gluten free white flour such as Doves Farm (or standard white flour)
75g / ½ cup vegan margarine
2 tablespoons nutritional yeast flakes
1 heaping tablespoon white miso paste
1 teaspoon powdered onion granules
Salt to taste
1. Bring the potatoes to the boil in a pan of salted water, and cook until tender but not falling apart (about 10 minutes, depending on the variety of potato and the size you've cut them). If they are baby or salad potatoes, you can leave the skin on.
2. Preheat the oven to 190C / 375 F. When the potatoes are cooked, drain them, then return to the empty cooking pan and mash well with the vegan margarine until smooth. Leave to cool.
3. Prepare a large roasting tin with a piece of parchment / greaseproof paper cut to fit inside it. In a mixing bowl, mix together the flour, yeast flakes, and onion granules. Mash the miso paste into the potato, then fold in the dry ingredients. Taste and add salt as required. Stir well until very combined then knead a little with the hands.
4. Onto a floured surface, tip the dough out and form into a flat, rectangle shape. You can use a rolling pin if you like, but it's just as easy to turn the dough into the roasting pan, and flatten out evenly. Once around 5-7 centimetres thick, score the dough with a knife to mark out 12 squares, then place in the oven. The potato cakes should take around 15-18 minutes to turn light brown. Check before thr full time is up to see how long the may need.
5. Allow to cool slightly before serving, but these are best served warm. If the cool fully, it is fine to pop them in the toaster to warm then up again. Spread with vegan margarine when warm.
Found this potato cake recipe yesterday by chance and made them for my northern non-vegan partner - he was very, very pleased with the results and didn't realise there was no cheese in them. The recipe was easy to follow and the dough perfect, but took longer to cook in my very slow oven. This is likely to become a regular recipe in our household. I'm going to try your recipes for tuscan style rice cake and austerity soda bread today and have signed up for regular emails - looking forward to them.
Posted by: Jo Hall | August 10, 2014 at 03:04 PM