gluten/egg/dairy free potato leek croquettes

gluten/egg/dairy free potato leek croquettes

Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Salad
From magazine Adapted from Cooking Light magazine
potato cake, gluten free potato cake, potato leek croquette, potato leek


  • 8 oz. peeled Yukon potatoes, diced
  • 4 oz. crimini mushrooms
  • 4 oz. white button mushrooms
  • 1/2 c. chopped leek
  • 1/2 tsp. dried thyme
  • 1/2 c. nondairy cheese
  • salt & pepper to taste
  • 1/2 Tbs. flax meal + 1 1/2 Tbs. water
  • 1/2 c. rice or corn Chex cereal, ground (I used my food processor)
  • olive oil


1. Boil potatoes until tender.
2. As potatoes are cooking, chop leek, thyme and mushrooms in food processor.
3. Saute mushroom mixture in a pan with a little olive oil; cook 6- 7 minutes.
4. Drain & mash potatoes. Mix mushroom/leek mixture to potatoes; add flax meal and nondairy cheese.
5. Shape potato mixture into 12 patties.
6. Put crushed rice Chex onto a plate; press potato cakes into crushed rice cereal. Flip over and do on other side. Repeat until all patties are coated.
7. Heat oil on medium high in a frying pan. Cook patties 4-5 minutes on each side or until brown.
8. Serve on salad with vinaigrette.