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    Home » Simple Vegan Recipes » Vegan Meal Prep Recipes

    Baked Vegan Potato Cakes

    Published: Jun 7, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    tray of vegan potato cakes on a blue table, text overlay
    image collage showing veggie potato cakes in the muffin tin before and after baking
    tray of vegan potato cakes on a blue table

    You bake these veggie-packed vegan potato cakes right in a muffin tin! They're a perfect side dish, snack, or lunch box staple.

    tray of vegan potato cakes on a blue table
    Jump to:
    • Ingredients and substitutions
    • How to make vegan potato cakes
    • Helpful tips
    • Serving, storage, and reheating directions
    • Frequently asked questions
    • More vegan potato recipes
    • 📖 Recipe

    What I love about these vegan potato cakes is that not only are they packed with veggies, but they have some sneaky protein from the chickpea flour and flax meal that we are using as a binder. A serving of these potato cakes has six grams of protein!

    I started making these for my kid's lunchbox when my son was in preschool. They make a great lunchbox addition!

    You can also serve them as a side dish or just snack on them. I love to dip them in vegan mayo mixed with a little dijon mustard.

    Ingredients and substitutions

    • Yukon Gold or red potatoes - You want thin-skinned potatoes, so you won't have to peel them.
    • olive oil - To saute. You can broth fry, if you want to make this oil-free.
    • veggies - I'm using broccoli, carrots, and onion, but feel free to use an equivalent amount of your favorite minced veggies!
    • garlic - Sautéed garlic gives these vegan potato cakes so much great flavor!
    • chickpea flour and flax meal - These are your binders. You can use chia seeds in place of the flax meal, if you want to.
    • yellow mustard - Adds moisture and tang!
    • nutritional yeast - Adds cheesiness and helps thicken the mixture.
    • onion powder - Gives these potato cakes a nice, umami flavor.
    image collage showing the cooked veggies in a mixing bowl, then the cooked potatoes added, then the remaining ingredients before and after mashing into potato cake dough

    How to make vegan potato cakes

    Preheat the oven to 450° F.

    Now, cook your potatoes either on the stovetop or in the Instant Pot.

    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 to 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 five minutes, then do a 10-minute natural release, then drain.

    Meanwhile, 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 five to seven minutes

    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.

    image collage showing veggie potato cakes in the muffin tin before and after baking

    Helpful tips

    • Cook the veggies while the potatoes are cooking to save on total time.
    • If you don't want to line your muffin tin, you can grease it really well instead. I like to line the pans, especially if I'm using these in a lunchbox, because the paper liners are perfect for lunch packing!

    Serving, storage, and reheating directions

    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
    • lentil meatloaf

    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.

    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.

    Frequently asked questions

    How do you make potato cakes without egg?

    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.

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

    2. 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.

    3. 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 as gram flour, 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.

    *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!

    More vegan potato recipes

    • serving tray with mini baked potato bites
      Loaded Baked Potato Bites (oven or air fryer!)
    • hand placing a bowl of vegan cauliflower mashed potatoes onto a table with a gravy boat in the background
      Vegan Cauliflower Mashed Potatoes for Potato Lovers
    • serving tray of deviled potatoes topped with paprika and parsley
      Vegan Deviled Potatoes

    📖 Recipe

    tray of vegan potato cakes on a blue table

    Vegan Potato Cakes

    You bake these veggie-packed vegan potato cakes right in a muffin tin! They're a perfect side dish, snack, or lunch box staple.
    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 minutes
    Cook Time: 30 minutes minutes
    Cooling Time: 10 minutes minutes
    Total Time: 55 minutes 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
    US Customary - Metric

    Instructions

    • Preheat the oven to 450° F.

    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!

    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

    photo of Becky Striepe
    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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