Crispy potato patties are covered in buffalo sauce and filled with vegan cheese making these the ultimate side dish or snack! These are gluten free, vegan (duh) and baked.
I was scrolling through Tik Tok and I saw this girl I follow make deep fried cheesy potato patties. They looked so amazing and I knew I wanted to give something like them a try. I decided I wanted to bake them instead of deep frying (air frying would work well here too!) and I wanted to keep them gluten free. So this recipe uses chickpea flour. I love chickpea flour as a gluten free flour alternative for certain things, like patties and fritters!
Buffalo Sauce Time
It should be no surprise that I love buffalo sauce. I have made so many recipes with buffalo sauce and I knew these would be so good if they were slathered in buffalo sauce. I like the one from Frank’s Red Hot or Sweet Baby Ray’s, both are vegan friendly. If you aren’t a fan of buffalo sauce you can omit it, and just add in more seasonings.
Potato Choice
I used russet potatoes because they are a bit denser and stick together better. This is also a great way to use up old mashed potatoes if you have any! It is important the potatoes are relatively smooth after mashing so I do suggest you use a potato masher.
Vegan Mozzarella
For the vegan cheese I used the vegan mozzarella shreds from Violife. They are one of my favorites because they melt really nicely and have great flavor. You can also use my recipes for homemade vegan mozzarella or cheddar if you prefer!
Vegan “Egg” Replacer
For my egg replacer I used the one from Bob’s Red. Mill but there are a bunch of great ones. You can also use a flax or chia egg if you like. The vegan egg replacer is important here for binding the potato patties together.
Storing Leftovers
These are really best enjoyed when fresh. You can leave them in the fridge for up to 2 days and then reheat in the oven. I didn’t get a chance to try freezing them since my whole family loved them so much they were gone within a day. They should be fine to freeze though after you’ve made them and and again just reheat them in the oven.
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Cheesy Buffalo Potato Patties
Ingredients
- 3 Russet potatoes peeled and chopped (about 21 ounces [600g])
- 2 scallions chopped
- 2 vegan egg replacers
- 2 tablespoons vegan butter
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 tablespoons buffalo sauce divided
- ½ cup 60g chickpea flour
- ¾ cup 84g vegan mozzarella shreds
- Spray oil
Instructions
- Peel the potatoes and chop into small pieces. Boil for 20 minutes or until fork tender. Drain out any excess water.
- Once the potatoes are done, preheat oven to 450°F (232°C).
- Mash the potatoes with the scallions, vegan butter, egg replacers, salt, pepper, and 1 tablespoon of buffalo sauce. Do not add chickpea flour yet. Mash until smooth. Then taste and adjust seasonings keeping in mind the remaining buffalo sauce and vegan mozzarella will add more saltiness.
- Then add the chickpea flour in and mix until a dough forms. Chickpea flour has a bit of earthy taste before you cook it, so if you taste it raw it won’t taste very good.
- Divide dough into 10 balls. Then flatten out and make a well in the middle, place about 1 tablespoon of the vegan mozzarella in middle. Roll the dough into a ball to cover and then flatten with your hands make the patty. Repeat until all 10 are made.
- Place on a lined baking sheet. Spray both sides of the patties with spray oil and then brush the remaining 2 tablespoons of buffalo sauce over each of them *making sure to get both sides.
- Bake for 20 mins and flip the patties in the last 2 minutes of cooking.
- Serve with extra buffalo sauce, vegan ranch and garnish with scallions.
Video
Notes
SAVE TO PINTEREST
These sound great! Where do I add the vegan butter in the ingredient list?
whoops added that in thank you! just in step 3 with the other ingredients 🙂
These look absolutely delicious!! I’m pinning this recipe. Thank you.
thank you so much Lea!! 🙂
I had to make these when I saw Francesca’s YouTube video on Sunday. I kept forgetting the chickpea flour, but finally made them yesterday (3 days after seeing the video). OMG!! They were incredible! I thought it was easy to make…I found wearing food prep gloves made handling the potato dough much easier. I’m happy there are leftovers…I am going to pop them in the oven and repeat the deliciousness again today!
I posted on IG about Francesca’s Cheesy Buffalo Potato Patties and said she outdid herself. It’s so true…this recipe is AMAZING! Go make them!
Side note: I got two bags of chickpea flour so I can make these anytime! Yummmm! 😋
I had to make these when I saw Francesca’s YouTube video on Sunday. I kept forgetting the chickpea flour, but finally made them yesterday (3 days after seeing the video). OMG!! They were incredible! I thought it was easy to make…I found wearing food prep gloves made handling the potato dough much easier. I’m happy there are leftovers…I am going to pop them in the oven and repeat the deliciousness again today!
I posted on IG about Francesca’s Cheesy Buffalo Potato Patties and said she outdid herself. It’s so true…this recipe is AMAZING! Go make them! ~LindaLee
Side note: I got two bags of chickpea flour so I can make these anytime! Yummmm! 😋
Thank you so much LindaLee!! I am so happy you liked them so much, they looked great on Instagram!! I really appreciate your support and love on this recipe and the blog! Thank you for being here <3 good tip on gloves making the dough easier to work with!
I made these again and they are dangerously yummy!!
aw yay! I am so happy you like them so much, thank you for always being so supportive <3