Quick and Easy Potato Cakes

You only need a handful of staple ingredients to make these super easy yet delicious & budget friendly potato cakes. Crispy on the outside and soft in the middle, all the family (especially the little ones) will fall in love with them. Serve for breakfast or as a side dish.

Quick and Easy Potato Cakes [Vegan]

Ingredients

• 2.75 cups white potatoes
• 2 tablespoons chopped coriander or parsley or chives
• 3 tablespoons nutritional yeast flakes
• 1/4 cup wholemeal spelt flour
• 1-2 tablespoons almond milk
• Salt & pepper to taste
• Coconut oil for frying

Preparation

1. Boil the potatoes and cook until well done. Drain well to ensure you remove all cooking water & mash until smooth. Season with salt & pepper and allow to cool completely.
2. Using the same pan, or a separate mixing bowl, combine all the ingredients apart from milk (cooled mashed potato, chopped coriander, nutritional yeast flakes, flour and salt & pepper) and mix until well combined. Add almond milk, a tablespoon at a time, to get the mixture to bind. Be careful not to add too much milk, otherwise the potato cakes will have too much moisture in them and won’t hold their shape that well.
3. Scoop up potato cake mixture (allow roughly ¼ cup per cake) and roll in a ball with your hands. Place the potato ball on a flat surface (plate or board) lined with parchment paper and liberally sprinkled with flour. Gently flatten the potato ball with your fingers or the bottom of a glass (dust the bottom of the glass with flour to stop it from sticking to the potato cakes). Once you’ve rolled and flattened all potato cakes, sprinkle the tops of the cakes with flour, so they don’t stick to the frying pan once you’ve flipped them.
4. Heat up a good quality non-sticking frying pan (*see the blog post for tips) and add a generous amount of coconut oil (around 1 tablespoon per cake, depending on your frying pan). When the oil is hot, gently transfer the potato cake from the parchment paper into the hot pan (You can use your hands but you can also use a good spatula for this). Cook the potato cakes for 2-3 minutes on each side until golden brown and crispy. Make sure you allow enough time for the potato cake to crisp up before turning it over.
5. Once cooked, place the potato cake on a kitchen paper towel to drain the excess oil.
6. Serve hot with vegan cream cheese or yoghurt and a generous sprinkle of herbs and/or microgreens. They will keep in the fridge in an airtight container for up to 3 days – just pop them in the oven/microwave for a few minutes to reheat. You can also freeze them in a well-sealed freezer bag – they’ll keep for up to 6 months.

https://www.onegreenplanet.org/vegan-recipe/quick-and-easy-potato-cakes-vegan/