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Potato Wrap Cakes: Fill Them with Goodness (your way!)

One of our favorite chefs with the know-how and passion for making delicious food for people with restricted diets is Chef Martha Morgan, aka Allergy Dragon. Chef Martha not only talks the talk, but walks the walk as she and her family manage both celiac and food allergies. Together, her family avoids over 30 foods, from some of the top 9 (like tree nuts, eggs, all fin fish, all shellfish) to more unusual ones like blueberries, cinnamon, garlic, pork, and artificial preservatives, among others.


With this post, we are thrilled to introduce our new series of user-friendly recipes, created especially for the Allergy Force Community by Allergy Dragon.


“The most indispensable ingredient of all good home cooking:

love for those you are cooking for.”

—Sophia Loren, Actress

 
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I believe that sometimes the simplest dishes are the most memorable. Focusing on simply good quality ingredients and what we can eat, I created custom recipes for the Allergy Force Community that are Top 9 Free, Celiac-safe and can be made vegan, as well


When Allergy Force Founder, Gayle Rigione and I first put our heads together on this project, she shared that she was always on the lookout for recipes that are ‘easy’ to make. While she’s handy in the kitchen, creating allergy-friendly meals and baking treats, she confessed that spending hours wrestling recipes into submission, "is not always her happy place" (though she does it out of love for her family.)


So, what exactly did she mean by ‘easy’ recipes?


She meant that her ‘ideal’ recipe would:

  • Only require a few, basic ingredients with a high probability of being in her pantry or, if not in her pantry, it would be substitution-friendly.

  • Not have too many steps (or require too many bowls or pans.)

  • Quick to make, from start to finish.

  • Crowd pleasing (and nutritious, too!)

This Potato Wrap Cakes recipe I’m sharing below checks all the boxes Gayle outlined.


Potato Wrap Cakes


(Recipe makes approximately 4 servings)


Ingredients

  • 1 lb of potatoes, peeled & chopped (Not cooked)

  • ¾ cup of gluten-free flour blend (or all-purpose flour)

  • 6 oz of safe-for-you milk (I have used rice, soy, and dairy with this recipe)

  • 1 teaspoon of salt

  • Olive oil or oil safe for you to use. This will be to fry with.


Directions


1. Preparing the batter:


Place the peeled, chopped potatoes in a blender or food processor along with the salt. Process until the potatoes are very well blended.


If using a blender

  • You may have to add the safe-for-you milk in with the potatoes to get them to a pureed liquid consistency.

  • Then scoop the potato mixture puree into a mixing bowl.

  • Add in half the flour and mix well until blended.

  • Then add in the remainder of the flour or leave it out depending on your desired consistency.

  • I like mine to be pancake batter consistency.

If using a food processor

  • You may have to add the safe-for-you milk in with the potatoes to get them to a pureed liquid consistency.

  • Add in half your flour and blend well.

  • Then add in the remainder of the flour or leave it out depending on your desired consistency.

  • I like mine to be pancake batter consistency.


2. Cooking the wraps:

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  • Preheat a skillet with approximately 1 tablespoon of oil over medium heat.

  • Scoop around a quarter of the batter into the pan. If it is the correct consistency, it should spread evenly over the pan, similar to a regular pancake.

  • Cook for around 6 minutes on each side, depending on your batter's thickness.


3. Enjoying the wraps:

potato-wrap-cake-ready-to-eat-on-blue-white-plate-from-recipe-by-allergy-dragon

These potato wraps, as I call them, are versatile. They can serve as an excellent replacement for the traditional tortilla or flatbread, rolled and filled with any savory filling you want. Great as a breakfast burrito, veggie fajita, or anything else you can think of! Or, they can do double duty as a pancake, slathered with syrup or your favorite jam.



I hope you enjoy making and eating them as much as I enjoyed creating the recipe for you.



Bon appetit!

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About the Author: Chef Martha Morgan (aka Allergy Dragon) is a specialty diet and allergy chef who shares tips, tricks and best recipes from over the past 28 years of professional cooking experience on social media and at the Allergy Dragon website.


Chef Martha provides support in the kitchen to everyone with food allergies, food intolerances, and specialty diets. Her expertise includes providing a full range of cooking guidance in the kitchen from technique, to finding safe products to handling those new products to creating (or re-creating as the case may be) recipes.


Connect with Allergy Dragon on Instagram (@allergy_dragon), Facebook (@allergydragon), Twitter (@AllergyDragon), and LinkedIn and follow Allergy Dragon on YouTube.


Images: Courtesy of Allergy Dragon