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    Home » Simple Vegan Recipes » Appetizers and side dishes

    Easy Baked Vegan Potato Cakes Made in a Muffin Pan

    Last Modified: Jan 20, 2021 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    Easy muffin tin Vegan Potato Cakes are a great side dish or meal prep component. They're packed with veggies and reheat beautifully.

    A person picking up a vegan potato cake from a stack of them on a white plate

    Table of Contents

    • Baked Vegan Potato Cakes
    • Making Potato Cakes Without Egg
    • How to Serve, Store, & Reheat Them
    • Vegan Potato Cakes Recipe

    Baked Vegan Potato Cakes

    These vegan potato cakes are packed with veggies, and you make them right in a muffin pan! They are super easy to make.

    mixing bowl of cooked vegetables

    To start, cook some potatoes on the stovetop or in the Instant Pot, and saute a few other veggies in olive oil until they soften. Transfer the cooked potatoes and veggies and to a large bowl, and add the remaining ingredients.

    potatoes and vegetables in a glass mixing bowl

    One you have everything in the bowl, it's time to mix and mash. I like to use a big dinner fork for this part. It's OK to have some potato chunks in your dough, as long as you do a pretty thorough mash, and the final product is a thick, sticky dough.

    Divide the dough between the 12 sections of a lined muffin pan, pressing it down into each section. Then, it's time to bake those potato cakes to perfection!

    Making Potato Cakes Without Egg

    With a recipe like this, you need a binder. In a conventional potato cake, egg is often doing that work. In a vegan recipe, though, you're not going to use egg. And there are three things that help bind these potato cakes together.

    potato cake ingredients in a glass mixing bowl

    First, the potato. Potato starch is a natural binder, and when you mash a potato, you release some of that starch.

    The second binder you're using here is flaxmeal. Normally, when you make a flax egg, you want to whisk the flax meal with water and let it sit to thicken. In this recipe, though, you can just mix the flax right into the batter, because the flax will soak up moisture from the batter as you blend it together.

    potato cake batter, ready to go into a muffin pan

    One important note: You must use flax meal. Do NOT use whole flax seeds for this recipe. Flax seeds do not soak up moisture, and they will not give you the binding power you need. I don't want your potato cakes to fall apart on you!

    muffin pan with the dough pressed into it

    Chickpea flour is also a great binder. It can go by other names: garbanzo bean flour, besan, or gram flour. Graham flour is not the same thing, so it will not work in this recipe. Please do not substitute other flours in place of the chickpea flour, because your potato cakes will end up too soft.

    vegan potato cakes, fresh out of the oven, still in the muffin pan

    How to Serve, Store, & Reheat Them

    I tend to serve these alongside dishes that pair well with mashed potatoes. Here are some ideas for what to serve with your potato cakes:

    • Baked Tofu
    • Instant Pot Pinto Beans
    • Crunchy Panko Tofu
    • A Tempeh Reuben
    • Lentil Sloppy Joes
    • Black Bean Burgers

    When my kid was little, though, I'd fully serve him a couple of these as his whole meal. He loved them!

    And, to be honest, I would eat a few as my lunch, too, when I was very hungry and too busy to make anything else to go with.

    white, rectangular serving platter of vegan potato cakes sprinkled with green onion pieces

    These potato cakes will keep for three to four days in an airtight container in the refrigerator. Let them cool completely before transferring to the storage container, though, because otherwise the inside of the container gets moist and icky from the steam.

    There are tasty hot or cold, but if you want to reheat your leftovers, you have three options:

    1. Pan Frying: Pop a couple of potato cakes into a oiled frying pan on medium heat, flatten with a spatula, and brown each side for just a few minutes. YUM!
    2. Microwave: Place 1-2 potato cakes on a microwave-safe plate. Heat on high for 45-90 seconds, depending on the strength of your microwave.
    3. Toaster Oven: Place them on a piece of foil in the toaster oven, and bake at 350F for 5-10 minutes, until warmed through.
    A person picking up a vegan potato cake from a stack of them on a white plate

    Vegan Potato Cakes

    Easy muffin tin baked Vegan Potato Cakes are a great side dish or meal prep component. They're packed with veggies and reheat beautifully.
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Vegan
    Keyword: vegan potato cakes
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Cooling Time: 10 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 181kcal
    Author: Becky Striepe

    Ingredients

    • 2 cups cubed Yukon Gold or red potatoes - 1" cubes

    The Veggie Mixture

    • 2 tablespoons olive oil
    • 1 cup minced broccoli - (see note)
    • ½ cup shredded carrots
    • ½ cup minced onion
    • 2 cloves garlic - minced
    • ½ teaspoon salt

    The Rest of the Ingredients

    • ¼ cup chickpea flour - see note
    • 2 tablespoons yellow mustard
    • 2 tablespoons flax meal
    • 2 tablespoons nutritional yeast - optional
    • 1 teaspoon onion powder

    Instructions

    • Preheat the oven to 450F.

    Cook the Potatoes (2 options)

    • On the stove: combine the potatoes with enough water to cover in a pot. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes, until they're fork-tender. Drain.
    • In the Instant Pot: combine the potatoes and ½ cup of water in the Instant Pot. Cook at high pressure for 5 minutes, then do a 10-minute natural release, then drain.

    Make the Veggie Mixture

    • In a frying pan, heat the oil on medium-high heat and cook the broccoli, carrots, onion, garlic, and salt until the veggies get soft, about 5-7 minutes

    Make the Potato Cakes

    • Combine the veggie mixture with the drained potatoes and the remaining ingredients in a large bowl. Use a fork to mix everything together, mashing the potatoes, as you mix, until you have a thick, sticky dough.
    • Press the mixture into 12 lined muffin tins.
    • Bake for 25 minutes, and let the cakes cool for 10 minutes before serving.

    Video

    Notes

    • If broccoli isn't your thing, you can use any dark, leafy green you like in its place, like kale or collard greens.
    • About the Chickpea Flour: Chickpea flour is also called garbanzo bean flour, gram flour (NOT graham flour), or besan. Any of these will work in this recipe. 
    • These potato cakes will keep for 3-4 days in the refrigerator.
    • 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 heat, flatten with a spatula, and brown each side for just a few minutes. YUM!
    • Other reheating methods:, microwave 1-2 potato cakes for 60 seconds on a microwave-safe plate. You can also put them on a piece of foil in the toaster oven at 350F for 5-10 minutes, until warmed through.

    Nutrition

    Nutrition Facts
    Vegan Potato Cakes
    Amount per Serving
    Calories
    181
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    5
    g
    Sodium
     
    216
    mg
    9
    %
    Potassium
     
    575
    mg
    16
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    1881
    IU
    38
    %
    Vitamin C
     
    31
    mg
    38
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan appetizers and side dishes

    • One-Bowl Cornbread Muffins
    • Vegan tofu ricotta (nut free!)
    • Vegan Ranch Roasted Chickpeas
    • Vegan Stuffed Mushrooms with Creamy Basil Tofu Ricotta

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. carol

      January 15, 2021 at 1:54 pm

      I do not have any muffin tins. Can this recipe be made in an 8 x 8 glass Pyrex pan? if so, what temperature and how long would I need to bake it?

      Reply
      • Becky Striepe

        January 15, 2021 at 2:44 pm

        I'm so sorry to hear that! I have not tested it in other types of pans, so I'm not sure about the time and temperature adjustments. I'd hate to guess wrong and ruin your supper!

        Reply
    2. Lena

      July 09, 2020 at 6:09 am

      5 stars
      Really yummy. They turned out really tiny, so I will double the recipe next time for the same 12 cakes.

      Reply
      • Becky Striepe

        July 09, 2020 at 11:43 am

        I am fully on board for doubling the recipe and am glad to hear it was a hit! Thank you for taking the time to come back and leave a rating and such a thoughtful comment, Lena!

        Reply
    3. Jes

      March 24, 2014 at 12:38 pm

      Yes, yes, and yes please! Potato anything all day :) Hopefully Darrol will come around to broccoli soon; I mean, it's kindof the best :)

      Reply
      • Becky Striepe

        March 24, 2014 at 1:16 pm

        Haha I agree! What's weird about the broccoli thing is that he will eat other greens. He picks kale out of his pasta to eat first! Maybe it's a texture thing.

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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