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.
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.
Prep Time 25minutes
Cook Time 30minutes
Cooling Time 10minutes
Total Time 55minutes
Course Side Dish
Keyword vegan potato cakes
Vegan Potato Cakes from Glue & Glitter, https://www.glueandglitter.com/veggie-potato-cakes-grownup-kid-friendly/