Pancakes for dinner? Yes please! These potato cakes are a healthier comfort food, given that they are made entirely from wholesome ingredients, including a generous serving of greens in the pesto! Freeze any leftovers or store them in the fridge to enjoy for breakfast the next morning. Reprinted with permission from Earthy Vegan Eats by Maria Gureeva, Page Street Publishing, Co. 2021. Photo credit: Maria Gureeva.

Pesto-Stuffed Crispy Potato Cakes [Vegan]

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Serves

6

Ingredients

For the Potato Dough:

  • 1 lb russet potatoes
  • 1 teaspoon salt
  • 2 tablespoons tapioca flour

For the Pesto Filling:

  • 1/2 cup spinach
  • 1/3 cup fresh parsley
  • 2 cloves garlic, peeled
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup macadamia nuts

For Frying:

  • 2 tablespoons olive oil

Preparation

  1. To make the dough: Boil the potatoes with the skin on for around 30 to 35 minutes, or until cooked through. The cooking time will depend on the size of the potatoes.
  2. To make the pesto: Add the spinach, parsley, garlic, lemon juice, salt, olive oil, and macadamia nuts to a blender or food processor. Blend until smooth.
  3. Drain and rinse the potatoes, peeling them once they cool down. Transfer to a large mixing bowl and mash using a potato masher. Then, add the salt and tapioca flour, and use your hands to form a dough.
  4. Divide the dough into 12 evenly sized chunks, using around ¼ cup of the batter for each one. Use your hands to flatten down each chunk, adding around 2 tablespoons of the filling into the center and spreading it out using a spoon. Next, flatten down another dough chunk and place it on top, sealing around the edges.
  5. Heat 2 tablespoons of olive oil in a frying pan. Cook the potato cakes for 7 to 8 minutes on each side, until crispy and lightly browned, making sure not to overcrowd the pan. Serve immediately on their own or with a side of your choice.


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