Vegan Savory Potato Cakes
Crispy, golden, and packed with flavor, these Vegan Savory Potato Cakes are a plant-based twist on a classic comfort dish. Made with a simple blend of grated Russet potatoes, chickpea flour, and a medley of fresh ingredients like green onions, garlic, and parsley, these cakes are seasoned to perfection with paprika, black pepper, and a dash of nutritional yeast for a savory boost. The recipe is naturally gluten-free, dairy-free, and ideal as a hearty appetizer, snack, or side dish. Quick to prepare in under an hour, each tender-on-the-inside, crispy-on-the-outside patty is pan-fried to perfection with just a hint of olive oil. Pair them with a tangy dairy-free yogurt dip or a crisp side salad for a meal that's as wholesome as it is satisfying. Perfect for weeknight dinners, entertaining guests, or meal prepping, these easy potato cakes are sure to become a vegan favorite in your kitchen.
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Ingredients
- 4 medium Russet potatoes
- 0.5 cup Chickpea flour
- 3 stalks Green onions
- 3 cloves Garlic
- 0.25 cup Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Nutritional yeast
- 3 tablespoons Olive oil
Directions
Step 1
Scrub the potatoes clean, then peel them. Grate the potatoes using the large side of a box grater. Place the grated potatoes in a large bowl of cold water to prevent them from browning.
Step 2
Trim and finely chop the green onions. Mince the garlic cloves. Finely chop the parsley.
Step 3
Drain the grated potatoes and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
Step 4
In a large mixing bowl, combine the grated potatoes, chickpea flour, chopped green onions, minced garlic, parsley, salt, black pepper, paprika, and nutritional yeast. Mix well to ensure everything is evenly distributed.
Step 5
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
Step 6
Scoop 1/4 cup portions of the potato mixture and shape them into patties. Carefully place them into the skillet, frying 3-4 cakes at a time.
Step 7
Cook each side for 3-4 minutes or until golden brown and crispy. Use a spatula to carefully flip the cakes. Add more oil if necessary.
Step 8
Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Step 9
Repeat the process with the remaining potato mixture.
Step 10
Serve the potato cakes warm, garnished with additional parsley if desired. These pair well with a side of dairy-free yogurt or a fresh salad.
Nutrition Facts
| Serving size | (883.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1371.3 |
| Total Fat 46.6g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2525.9mg | 0% |
| Total Carbohydrate 200.9g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 16.2g | |
| Protein 42.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.9mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 4930.7mg | 0% |
Source of Calories