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Plant Based Potato Cakes - Vegan, Gluten-Free, Nut-free, Amazing


โ„™๐•†๐•‹๐”ธ๐•‹๐•† โ„‚๐”ธ๐•‚๐”ผ๐•Š

Tonight my sister was heading to the store for dinner supplies and asked if I wanted her to grab some

goodies for me to fry up. After some thought I realized I could easily whip up something healthier at home with ingredients already in the pantry. We are serving these tasty little potato bites tonight with a fresh Quinoa Tabouli salad, Roasted Carrot Hummus, and Sweet Potato Falafel (all Plant-based, all made from scratch!) They would be good with some tomato relish as the perfect side dish.


Recipe Ingredients: 2 large or 3 small potatoes 1 TBS plant-based butter 1 C* plain GF Flour 1 tbs plant-based milk ยผ C fresh Parsley 3 cloves Garlic ยผ C Nutritional Yeast 1 tsp smoked Paprika Pinch Salt and Pepper


*1C as a general rule but you may need more

Method: 1. Wash potatoes, chop into large chunks and bring to boil in a pot of water 2. Once potatoes are soft, drain and rinse under cold water and leave to cool 3. When potatoes are cool, preheat the oven at 180ยฐC and mash potatoes and butter with a fork 4. Add about ยฝ C of the flour, milk, chopped parsley, chopped garlic, nutritional yeast, paprika, salt and pepper. 5. Mix well, adding more flour a bit at a time until it is too tough to mix with a spoon 6. With floured hands, begin to knead the dough in the bowl adding flour as needed until the mixture isn't too sticky โ€“ you should need about 1C total but add more if required 7. Roll the mixture into balls the size of a ping pong ball, and flatten slightly onto a well-oiled baking tray 8. Bake for approximately 15-20 minutes, flipping halfway through, until outsides are crisp and golden

9. Enjoy those babies!

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