GF Stuffed Potato Patties
Prep. Time
45 minutes
Cook Time
10 minutes
Servings
12-25 patties
Difficulty
Intermediate
Gluten-Free, dairy-free, egg-free
Air-Fryer and Stovetop
Cooking required:
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These stuffed patties start with two kinds of potatoes. I mash sweet potatoes and russets together for a soft, slightly sweet dough, then wrap it around soy crumbles browned with onion. What I love about using lentil and almond flour here is that even the potato layer brings plant protein and fiber to the meal. The soy filling adds more protein, and the sweet potatoes give the patties their orange color and beta-carotene.
They reheat well, too, which makes them an amazingly filling and savory lunch to make ahead for our RV travel days. I can do the shaping and stuffing at home, pack the uncooked patties in the RV fridge, and warm them in a skillet when the six of us stop for lunch. Success every time :)
Ingredients
For the dough
2 small sweet potatoes, peeled
3 small russet potatoes, peeled
1 cup lentil flour
1 cup almond flour
1 tablespoon dried parsley or finely chopped fresh parsley
1 tablespoon nutritional yeast
2 teaspoons salt
1 teaspoon ground turmeric
3 tablespoons olive oil
For the filling
1 onion, finely chopped
Store-bought gluten-free ground soy protein or soy crumbles, enough for a spoonful of filling per patty
Salt, to taste
Olive oil, for frying
Instructions
Cut both types of potatoes into similar-sized chunks and place them in a pot. Cover with water (and a tsp of salt), bring to a boil, then simmer until a fork slides easily through the centers. Drain well, let the steam escape for a few minutes, and mash until smooth.
While the potatoes cook, heat a little olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.
Add the ground soy protein to the onion, breaking up any large pieces. If using dried soy crumbles, rehydrate them according to the package directions first. If you use frozen plant meat, defrost it first, and spread it onto the pan so it cooks into crumbles. Cook until the filling is browned and any potential excess liquid has evaporated. Season to taste and set aside to cool.
In a large bowl, mix the lentil flour, almond flour, parsley, nutritional yeast, salt, and turmeric. Add the mashed potatoes and olive oil, then mix until consistent. Stop when the dough is soft enough to flatten in your palm and firm enough to hold its shape. It will be soft and a little sticky, and that's okay. That texture should allow you to flexibly form a stuffed patty, but let it cool until comfortable to handle. If the dough is a little too sticky, add a little more lentil or almond flour, until the dough is more comvenient to manage.
Lightly oil your hands (or wet them with water) and flatten a handful of dough into a palm-sized round. Place a spoonful of filling in the center, leaving a border of dough around it. Bring the edges together, pinch the seam closed, and gently round and flatten a little into a patty. Repeat with the remaining dough and filling.
These can either be made in an air fryer or on a skillet. I made both, and both were absolutely delicious! My preferred kind is the one in the air fryer, simply because it needed so little oil and the result was just as good.
If choosing to fry the patties, heat a thin layer of olive oil in a skillet over medium-low heat. Add the patties in a single layer, seam-side down, leaving room to turn them. Cook until the undersides are golden brown and release easily, then flip and cook the other side. Check the first patty to make sure the dough is cooked through before removing the batch.
If choosing to air-fry the patties, place them in a single layer on the bottom of your air fryer, and brush the top of the patties lightly with olive oil. Fry them for 6-8 minutes on broil (450F) or until browned.
Serve warm!
Keep refrigerated in an airtight container for up to 3 days.
Notes
For a nut-free recipe, replace the almond flour with more lentil flour, or with whole spelt flour (however, using spelt will no longer keep this recipe GF).
