vegan potato cakes

These cheesy vegan potato cakes are quick and very easy to make! They make a simple and tasty side dish, dinner, or lunch, and it’s the best way to use up leftover potatoes!

Vegan Potato Cakes (easy recipe)

lbs potatoes * (500 g)

carrot (100 g) (or more potatoes)

all-purpose or rice flour (35 g)

onion

parsley

salt

¼ tsp black pepper

nutmeg

vegan cheese (40 g) (optional)

tbsp cooking oil (for frying)

flour bread crumbs) (optional

cheese (optional

In a pot with water, cook the whole potatoes with their skin on and the carrot until tender, then drain and peel the potatoes. Place the peeled potatoes and carrot in a bowl and mash using a potato masher. Set aside to cool.

Once cooled, add herbs, seasonings, flour, and vegan cheese (if using) and mix until just combined.

Form 6-8 balls of dough (or make smaller cakes if you prefer). Roll each ball in additional flour (or bread crumbs), then gently flattening into patties.

In a large skillet, heat 2 tablespoons of cooking oil over medium heat.

Fry each potato cake on one side for about 3-5 minutes, until golden brown and crispy. Then flip and fry on the other side.

Sprinkle with fresh herbs and serve with cashew dip and vegan parmesan cheese.

Enjoy!

These crispy latkes are filled with hand grated potatos and are dairy-free and eggless! Making fried latkes is easier than you think and will be a hit at your Hannukah gathering.

Vegan Potato Latkes

russet potatoes (about 3.5-4 cups grated)

onion (about 1 cup grated)

all-purpose flour

Potato starch (from potatoes- see instructions)

garlic powder

salt & pepper

Vegetable oil

First, make the flax egg and set aside.

Next, grate the onions and potatoes into a large bowl. Add to a cheesecloth or nut milk bag and strain the potatoes over the bowl. Don't discard the potato liquid yet as you will want to use the starch that settles to the bottom of the bowl in the batter.

Add the strained grated potatoes and onions to a separate bowl. Then, add in the flax egg, all-purpose flour, and spices. As a final step, dump out the water from the bowl containing the potato liquid. At the bottom there should be a layer of potato starch. Add this to the bowl with the rest of the latke ingredients and stir until well mixed. The potato pancake batter should be slightly sticky, but not too wet. If it's too dry, add in 1-2 Tbsp of almond milk and mix.

Next, fill up your frying pan until it is 1/4 inch high in oil. Once the oil is hot, scoop out the latke batter and add it to the pan. Use a spatula to immediately press down and flatten each latke so it is not too thick. Make sure not to overcrowd the pan.

Fry each latke for 2-3 minutes on each side or until browned and crispy. Once the latkes are done, remove and place onto a paper towel lined plate to soak up any excess oil.

Serve the latkes while still warm with your choice of toppings. Enjoy!

Top 2 vegan potato cakes recipes from across the web

The most viewed vegan potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Potato Cakes (easy recipe)

Vegan Potato Latkes

Top 2 vegan potato cakes recipes from across the web

The most viewed vegan potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Potato Cakes (easy recipe)

Vegan Potato Latkes

The most viewed vegan potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine