The Best Cheesy Leek Stuffed Potato Cakes (Gluten Free, Vegan)

Prep: 35 minutesCook: 5 minutesTotal: 40 minutes
Yield: serves 2Categories: Breakfast, Dinners
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These cheesy potato cakes are a really delicious and indulgent tasting recipe that is perfect for any time of day either on its own or as part of a larger meal.  I use all dairy free products in this meaning it is vegan friendly but you could easily substitute them for dairy containing products if preferred.

Making the patties can be a little bit fiddly as they can be awkward to seal but they are honestly worth it! I have a little technique of splitting each patty into two and poking a hole into the middle of one to form a well before spooning in the sauce. I then use the second potato patty as a little lid and place it over the well, pinching the potato together with my fingers to seal it.

As everything will already be cooked these won’t need to be in the pan for very long. Just cook them for a few minutes on either side, (making sure you are gentle when flipping these), until they are golden brown.

If you wanted you could actually substutite the leeks in these potato cakes for chopped white or red onion – just make sure you cook it first. Alternatively you could probably skip this ingredient completely and just have cheesy stuffed potato cakes. This recipe is without a doubt my favourite way to use up any leftover mashed potatoes you might have!

You should have plenty of the cheesy leek mixture leftover to top the potato cakes with on the plate for extra cheesy goodness! If you like this recipe you may also like the recipe for my Cheesy Mushroom Stuffed Potato Cakes which you can find here.

Alternatively, to use up leftover mashed potato you may prefer to make my Bubble & Squeak Bowl.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



For the potato

  • 800g 5 cups potato (uncooked)
  • pinch of sea salt
  • pinch of black pepper

For the filling

  • 1 leek
  • 250ml 1 cup unsweetened soya milk
  • 50g 1/4 cup dairy free cheddar style cheese
  • 1 tbsp dairy free cream cheese
  • 1 tbsp gluten free plain flour (plus extra for coating)
  • 2 cloves garlic
  • 1 tsp dairy free butter
  • pinch sea salt
  • pinch black pepper

For cooking

  • splash olive oil


  1. Peel and chop the potatoes before placing in a saucepan, cover with water and boil until soft
  2. Drain the potatoes and mash until all of the large lumps have been removed and the texture is mostly smooth, add salt and pepper to taste and set aside
  3. Finely slice the leeks and garlic and add to a saucepan along with the butter, salt and pepper. Allow to cook for five minutes until the leeks begin to soften and reduce in size
  4. Reduce the heat and mix the flour into the leeks
  5. Gradually pour in the milk, mixing well, until no lumps of flour remain
  6. Add the cream cheese and cheddar alternatives along with salt and pepper to taste
  7. Stir continuously until the cheese has melted and a thick creamy sauce has formed. Remove from the heat and set aside
  8. Split the mashed potatoes into eight evenly sized sections and flatten each one using your hands to form a potato patty
  9. Scoop a teaspoon of the cheesy leek mixture into the middle of four of the patties and lay one of the remaining patties over each one, sandwiching the cheesy mixture in
  10. Make sure you do not press down as this will cause the mixture to leak out of the sides, instead try to pinch the edges together in order to seal them to create four large patties
  11. Coat each one generously in the flour and fry in olive oil for a few minutes on either side until golden brown


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