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Vegan Potato Cakes
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 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.
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.
Servings 6
Nutrition
Calories: 181kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 216mg | Potassium: 575mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1881IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 2mg
