Vegan Savory Potato Cakes
Indulge in the crispy, golden perfection of Vegan Savory Potato Cakes, a tantalizing plant-based twist on a classic comfort food. Crafted from grated Russet potatoes, chickpea flour, and aromatic seasonings like garlic, paprika, and nutritional yeast, these cakes are packed with flavor and texture. The addition of fresh parsley and green onions lends a vibrant, herby touch, while a quick pan-fry in olive oil creates a delightfully crisp exterior. Ready in under an hour, these potato cakes are perfect as a side dish, appetizer, or even a light meal when paired with a refreshing salad or dairy-free yogurt dip. Gluten-free and vegan, they’re ideal for everyone at the table looking for hearty, wholesome goodness.
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Recipe Information
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
Instructions
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.
Trim and finely chop the green onions. Mince the garlic cloves. Finely chop the parsley.
Drain the grated potatoes and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
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.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
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.
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.
Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining potato mixture.
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
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 16.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4931 mg | 105% | |
*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.
