Dairy-Free Savory Potato Cakes
Elevate your side dish game with these Dairy-Free Savory Potato Cakes, a crispy and flavorful twist on the classic comfort food. Made with grated Russet potatoes, fresh parsley, and a nutrient-packed flaxseed "egg," these potato cakes boast a deliciously golden crust without a drop of dairy. The chickpea flour and nutritional yeast add a subtle nuttiness, while garlic powder and black pepper provide just the right amount of seasoning. Perfect as a snack, appetizer, or paired with your favorite dairy-free dips, these potato cakes are easy to prepare and ready in under an hour. Simple, satisfying, and allergy-friendly, they’re a must-try for anyone seeking plant-based alternatives packed with taste and texture!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 small Yellow onion
- 0.5 cup All-purpose flour
- 0.25 cup Chickpea flour
- 0.25 cup Fresh parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 4 tablespoons Water
- 1 tablespoon Ground flaxseed
Instructions
Peel and grate the potatoes using a box grater or a food processor. Squeeze out as much excess liquid as possible using a clean kitchen towel or cheesecloth.
Finely chop the onion and parsley.
In a large mixing bowl, combine the grated potatoes, chopped onion, and parsley.
In a separate small bowl, create a flaxseed 'egg' by mixing the ground flaxseed with 4 tablespoons of water. Stir well and let it sit for a few minutes until it thickens.
Add the flaxseed mixture to the potato mixture.
Stir in the all-purpose flour, chickpea flour, garlic powder, salt, pepper, and nutritional yeast. Mix until everything is well combined.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Scoop out portions of the potato mixture using a spoon or cookie scoop, and carefully place them onto the skillet. Flatten each portion into a patty using the back of the spoon or spatula.
Cook the cakes for about 3-4 minutes per side, or until they are golden brown and crispy. You may need to do this in batches if your skillet is not large enough.
Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dairy-free dip or sauce.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 14.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4728 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
