Vegan Potato Cakes

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These were the product of a desire to make potatoes (a really beloved staple at our house) wear a different appearance and have a different taste, and it turned out to be a really tasty experiment! These cakes are quite savory and a few of them, with a nice fresh salad and a light dessert will make a delicious meal!

6 potatoes, boiled
1 1/2 cups mixed vegetables, thawed
4 Tbsp. cornstarch
Salt to taste
1/2 tsp. garlic powder
1 Tbsp. onion powder
Olive oil to taste (3 to 4 Tbsp. Use cold pressed, virgin olive oil)

Boil the potatoes, peel and mash, adding the olive oil to soften. If you don't use oil, use vegan sour cream to taste, to form a soft mash to which you will add the seasonings, salt and cornstarch, incorporating them well.
Heat a skillet barely painted with olive oil (you could also use a cast iron skillet that has been cured, but you have to watch the cakes wish a sharp eye and flip them constantly, until they are done or they will burn. Keep the stove burner on low heat if using this method!)
Take large spoonfuls of the potato mixture and press them gently into the skillet, add smaller tablespoonfuls of the thawed vegetables, press them into the potato and cover with more potato mixture. Leave until it sets and flip gently over. Continue cooking until golden brown on both sides. (About 10 minutes on each side or until golden.)

Yield: Depend on the size you make them. If you make them of a regular size, the recipe yields 6 cakes. if you make them a bit smaller, you will have more.

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Zsu Dever said...

MMmmm.. potato cakes and vegan tend to be hard to make and keep the cake moist. It looks like you've done it!

Zsu @ Zsu's Vegan Pantry

Craftybegonia said...

Thank you, Zsu, from @Zsu Vegan Pantry, yes, they are moist, and very, very tasty!