Potato Kephtides or Mrs B's Quest for Vegan Potato Cakes
Embark on a culinary adventure with "Potato Kephtides or Mrs. B's Quest for Vegan Potato Cakes," a delightful recipe that transforms humble russet potatoes into golden, crispy patties bursting with Mediterranean-inspired flavors. These vegan potato cakes are infused with fresh parsley, dill, green onions, and a hint of garlic, while nutritional yeast and ground cumin add a subtle depth of flavor. Coated in crunchy breadcrumbs and pan-fried to perfection, they are irresistibly crisp on the outside and soft on the inside. Ready in under an hour, this recipe is ideal as a savory snack, a crowd-pleasing side dish, or even the star of your next vegan meal. Serve them warm with a dollop of plant-based sour cream or your favorite dipping sauce for a truly satisfying bite! Perfect for anyone on the hunt for easy vegan comfort food.
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Ingredients
- 4 medium Russet potatoes
- 4 tablespoons All-purpose flour
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Nutritional yeast
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil (for frying)
Directions
Step 1
Peel and chop the russet potatoes into large chunks. Boil them in a pot of salted water until tender, about 12-15 minutes.
Step 2
Drain the potatoes and let them cool slightly. Mash the potatoes in a large mixing bowl until smooth.
Step 3
Add flour, chopped parsley, chopped dill, chopped green onions, minced garlic, nutritional yeast, ground cumin, salt, and black pepper to the mashed potatoes. Mix well until all ingredients are combined and form a cohesive dough.
Step 4
Divide the potato mixture into 10-12 equal portions and shape each portion into a small patty about 1/2 inch thick.
Step 5
Place the breadcrumbs in a shallow dish. Coat each potato patty in breadcrumbs, pressing gently to adhere.
Step 6
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the potato cakes in batches, careful not to overcrowd the pan.
Step 7
Cook each potato cake for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Step 8
Serve warm as a snack, side dish, or as part of a meal. These potato cakes pair well with vegan sour cream or your favorite dipping sauce.
Nutrition Facts
| Serving size | (933.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1625.4 |
| Total Fat 47.1g | 0% |
| Saturated Fat 6.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4173.9mg | 0% |
| Total Carbohydrate 268.2g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 16.5g | |
| Protein 46.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 242.1mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 4359.2mg | 0% |
Source of Calories