I’ve been perfecting this recipe for veggie potato cakes for a couple of weeks now, and I finally have it!
My son Darrol Henry used to love broccoli. LOVE. He’d devour it by the spoonful as a puree, but now that he’s off of purees he throws every piece of broccoli on the floor. He may not like little broccoli trees on their own, but he wolfs them down in these veggie potato cakes!
My original plan was to fry these up like patties, but they’re so easy to make in a muffin pan. I can make a batch of potato cakes on a Sunday afternoon, and Darrol is set for lunches for the whole week!
He usually eats two potato cakes for lunch, and sometimes I follow up with a little chopped up fruit for dessert. It’s so great to see my guy eating his broccoli!
You can serve these hot or cold, and they make great leftovers. My favorite way to reheat them is pan frying. Just pop a couple of potato cakes into a oiled frying pan on medium, flatten with a spatula, and brown each side for just a few minutes. YUM!
Veggie Potato Cakes
- 2 tablespoons olive oil
- 1 cup broccoli, chopped (kale or other dark, leafy greens work well, too!)
- 1/2 cup shredded carrots (or any other tasty root veggie)
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Perfect Mashed Potatoes
- 1 teaspoon coriander
- 1 15 ounce can white beans
- 2 tablespoons flax meal
- 2 tablespoon nutritional yeast (optional)
- Preheat the oven to 375F.
- In a frying pan, heat the oil on medium heat and cook the veggies until they’re nice and soft, about 5-7 minutes.
- Combine the veggie mixture with the remaining ingredients in a large bowl, and use your immersion blender to make a chunky puree. You can also do this in batches in a regular blender, but an immersion blender does a much better job.
- Divide the mixture between 12 lined muffin tins.
- Bake for 25 minutes, and let the cakes cool for 5 minutes before serving.