How can I prevent these potato cakes from being too moist?

To prevent excess moisture, ensure your boiled potatoes are well-drained and mashed until smooth. When adding almond milk, do so a tablespoon at a time until the mixture just binds, being careful not to add too much.

What is the best way to get crispy potato cakes?

For crispy potato cakes, heat a good quality non-stick frying pan with a generous amount of coconut oil. Cook the cakes for 2-3 minutes on each side until they are golden brown and have a firm, crispy texture before turning.

Can I use different herbs in this potato cake recipe?

Yes, the recipe suggests using chopped coriander, parsley, or chives. You can choose your favorite or a combination of these fresh herbs to suit your taste.

How much mixture should I use for each potato cake?

For consistent sizing, scoop roughly 1/4 cup of the potato cake mixture per cake. Roll it into a ball with your hands, then gently flatten it on a floured surface.

What are some serving suggestions for these Quick and Easy Potato Cakes?

Serve these potato cakes hot with a dollop of vegan cream cheese or yogurt. A generous sprinkle of fresh herbs and/or microgreens will also enhance their flavor and presentation.

6 years ago

Quick and Easy Potato Cakes
[Vegan]

TP By: Tania Pilcher

Author Bio

Hi, I'm Tania. I'm a self-taught cook, food photographer, and blogger behind the healthy food... Read More

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Golden brown, crispy vegan potato cakes, garnished with fresh herbs and served hot alongside a dollop of creamy vegan yogurt.

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Discover more recipes with these ingredients

Potato Recipes

Quick and Easy Potato Cakes [Vegan]

Dairy Free

Vegan

You only need a handful of staple ingredients to make these super easy yet delicious & budget-friendly potato cakes. Crispy on the outside and soft in the middle, all the family (especially the little ones) will fall in love with them. Serve for breakfast or as a side dish.

Ingredients You Need for Quick and Easy Potato Cakes [Vegan]

2.75 cups white potatoes
2 tablespoons chopped coriander or parsley or chives
3 tablespoons nutritional yeast flakes
1/4 cup wholemeal spelt flour
1-2 tablespoons almond milk
Salt & pepper to taste
Coconut oil for frying

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How to Prepare Quick and Easy Potato Cakes [Vegan]

Boil the potatoes and cook until well done. Drain well to ensure you remove all cooking water & mash until smooth. Season with salt & pepper and allow to cool completely.
Using the same pan or a separate mixing bowl, combine all the ingredients apart from milk (cooled mashed potato, chopped coriander, nutritional yeast flakes, flour, and salt & pepper) and mix until well combined.
Add almond milk, a tablespoon at a time, to get the mixture to bind. Be careful not to add too much milk, otherwise, the potato cakes will have too much moisture and won’t hold their shape that well.
Scoop up potato cake mixture (allow roughly ¼ cup per cake) and roll in a ball with your hands. Place the potato ball on a flat surface (plate or board) lined with parchment paper and liberally sprinkled with flour. Gently flatten the potato ball with your fingers or the bottom of a glass (dust the bottom of the glass with flour to stop it from sticking to the potato cakes). Once you’ve rolled and flattened all potato cakes, sprinkle the tops of the cakes with flour so they don’t stick to the frying pan once you’ve flipped them.
Heat a good quality non-sticking frying pan and add a generous amount of coconut oil (around 1 tablespoon per cake, depending on your frying pan). When the oil is hot, gently transfer the potato cake from the parchment paper into the hot pan (you can use your hands, but you can also use a good spatula for this).
Cook the potato cakes for 2-3 minutes on each side until golden brown and crispy. Make sure you allow enough time for the potato cake to crisp up before turning it over.
Once cooked, place the potato cake on a kitchen paper towel to drain the excess oil.
Serve hot with vegan cream cheese or yogurt and a generous sprinkle of herbs and/or microgreens.

Notes

They will keep in the fridge in an airtight container for up to 3 days – pop them in the oven/microwave for a few minutes to reheat. You can also freeze them in a well-sealed freezer bag for up to 6 months.