Gluten Free Mashed Potato Pancakes
If you’re looking for a delicious way to use up leftover mashed potatoes, these gluten-free mashed potato pancakes are the perfect answer! Originating as a classic comfort food here in Ireland, potato pancakes have become a favourite in kitchens worldwide, and I love adding my own twist to them with gluten-free ingredients. Crisp on the outside, soft on the inside, and topped with fresh spring onion and a dollop of sour cream, they’re a savory treat I can never resist.
These potato pancakes are ideal for a quick, satisfying meal or snack and are so easy to whip up. With a few simple ingredients, they transform leftover mashed potatoes into a dish that feels completely new, adding some extra life to the humble spud. The combination of fresh spring onion and creamy, tangy sour cream makes each bite a burst of flavour, bringing out the best in the potatoes.
Whether you’re in the mood for a light lunch, a hearty snack, or even a unique side dish, these gluten-free mashed potato pancakes have you covered. They’re a versatile favourite that I love making any time I have extra mashed potatoes on hand. Give them a try, and you may just find yourself hoping for leftover mashed potatoes more often!
This Gluten Free Mashed Potato Pancakes Recipe is the best way to use up leftover mashed potatoes.
- 2 cup mashed potatoes
- 1 egg
- 1/4 cup gluten free plain flour
- extra ½ cup gluten free flour to coat
- salt and pepper to taste
- chives or spring onions/scallions I used spring onions
- oil for frying
- sour cream and extra chives or spring onions/scallions to serve
- Mix together the mashed potatoes, egg, flour, spring onions and the salt and pepper.
- Roll into balls then flatten it into a pancake about a ½-inch-thick.
- Place the ½ cup of flour in a shallow dish and cover each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large frying pan over medium heat.
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, approx 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate.
- Serve them topped with sour cream and garnished with additional chopped chives or spring onions.