Potato Cake Vegan

We all need some easy snacking now and again, or perhaps you’re just looking for something different to fill your lunchbox. A potato cake vegan alternative is often a healthier option, plus it’s another great way to use up some of those leftover potatoes from the other night’s cottage pie or bangers and mash.

We don’t think it’s any secret as to what the core ingredient is here. Once you have boiled and mashed your spuds you simply need to mix them with some flour and a binding agent such as oil, add your chosen flavourings, and voila, soft-centred and simple savoury snacks.

We have used ingredients and seasonings in this recipe that we’d normally include in our mashed potato, such as rock salt and ground peppercorns with a pinch of nutmeg. Just as we would for a piping hot turned-out potato, we believe that mixing in a handful of rich, grated vegan cheese creates a gooey texture inside, which will soften the crisp outside we’re going to get from frying.

Vegan Potato Cake Ingredients

600 g potatoes

1/3 cup of all-purpose flour

1/3 cup of vegan shredded mature cheese

2 Tbsp finely chopped spring onion

2 Tbsp vegetable oil

Whole nutmeg (to grate)

Ground salt and pepper (to taste)

Vegan Potato Cake Recipe

When we cook a baked potato, we never leave the crisp seasoned jacket on my plate. It is a delicious part of the potato, and it’s packed with antioxidants, way more than in the white fluffy centre. So in this recipe, we are going to keep it simple and keep the skins on.

Cut the potatoes down into smaller chunks so that they boil up a bit quicker and more evenly. Fill up a pan large enough to fit all of your chopped and unpeeled potatoes in, with water enough to cover the spuds and have some room to boil up and bubble away for about 15 minutes. The classic test of stabbing one piece of potato with a sharp knife works well, if it’s soft and slides off easily after you have prodded one, then it’s time to take them off the heat and drain away the water.

Grab your masher and work the potatoes down to a well-crushed texture, but remember we aren’t aiming for a creamy mashed potato texture, just one that we can easily mix and mould into small flat cake shapes. Return them to the pan and set them aside to cool for a couple of minutes.

The only seasoning you need to prep is the spring onions, simply chop them up finely, discarding the coarse green tips, and keeping the fleshier pale parts of the onions. Throw these into the pan of cooled potatoes, along with the flour and vegan cheese. Before you mix that all together, add a few shavings of nutmeg and several cracks of salt and pepper to your taste. Using a wooden spoon, you can now combine all of the ingredients in the pan and after, have a taste, and then re-season if you want some added heat from the pepper or a nuttier taste from the nutmeg.

Next up, the messy, but rather satisfying task of making 8 balls from the potato blend. Putting a small amount of flour down onto your countertop, gently roll around your potato balls in the flour and then lightly press them down so that they are about 2 cm thick.

Finally, it’s time to cook up your flavour-packed patties. In a large frying pan over medium heat, warm up the oil and fry each potato cake for about 3 minutes on each side. This is going to vary depending on whether you’re using a gas or electric stove, but the result you’re going for is a golden crispy outside to your soft and tasty cakes. Serve up with your favourite dips and enjoy. Wasn’t that easy?

VEGAN POTATO CAKES

These vegan potato cakes are perfect for a side dish or a lunchtime bite. They're a healthy and delicious way to use up leftover potatoes and make a great dipping alternative to a bag of chips.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Side Dish, Snack

Cuisine vegan

Servings 4

Ingredients

  

• 600 g potatoes
• 1/3 cup of all-purpose flour
• 1/3 cup of vegan shredded mature cheese
• 2 Tbsp finely chopped spring onion
• 2 Tbsp vegetable oil
• Whole nutmeg to grate
• Ground salt and pepper to taste

Instructions

 

• Leave the skin on the potatoes and just cut them into quarters
• Tip all the chopped potatoes into a large pot pour in enough water to cover them, and then boil them for 15 minutes until they are soft through and ready for mashing
• While the potatoes boil chop the spring onions into fine pieces, and measure out the flour and vegan cheese
• Once ready drain the water away and return the potatoes to the same pot, and over a really low heat mash them until you have a smooth consistency
• Then add the flour and vegan cheese to the pan, with a few shavings of nutmeg (using a fine grater) and several crack of salt and pepper
• Combine all of these ingredients until they are well mixed, then form 8 balls from the potato blend, and roll them gently on a flour dusted worktop before pressing them down to be about 2 cm thick
• In a large frying pan over a medium heat add the vegetable oil and fry each potato cake for about 3 minutes per side, or as long as it takes for them to be golden and crispy on the outside, and still soft inside

Keyword potato, spring onion, vegan cheese

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