Mashed Potato Cakes are a versatile and satisfying dish that transforms simple ingredients into a nutritious and delicious meal. This recipe features a blend of wholesome potatoes and plant-based ingredients, creating a crispy exterior with a soft, flavorful interior. Perfect as a side dish, appetizer, or light main course, these cakes are not only easy to prepare but also packed with health benefits.

Health Benefits:

1. Nutrient Density: This recipe combines various whole foods that are high in vitamins, minerals, and antioxidants, promoting overall health and well-being.
2. High in Fibre: The inclusion of potatoes, onions, chickpeas (in hummus), and wholegrain breadcrumbs increases the fibre content, promoting healthy digestion and stable blood sugar levels.
3. Plant-Based Protein: The use of hummus and flax eggs adds plant-based protein, making these cakes a great option for vegetarians and vegans looking to increase their protein intake.
4. Omega-3 Fatty Acids: Flax eggs provide a source of omega-3 fatty acids, which are beneficial for heart health and can help reduce inflammation in the body.
5. Low in Saturated Fats: By using plant-based ingredients and baking instead of frying, these Mashed Potato Cakes are lower in saturated fats, supporting cardiovascular health.

Mashed Potato Cakes are not just a tasty dish; they are also a nourishing option perfect for any meal of the day. Enjoy this rich combination of flavours while reaping the incredible health benefits!

Mashed Potato Cakes

Catherine Barclay

Mashed Potato Cakes are a delicious, oven-baked treat made from creamy mashed potatoes with herbs and spices.

These cakes are formed by forming rings with a pusher and baked until golden and crispy on the outside while remaining soft on the inside.

Enjoy them as a side dish, appetizer, or a light main course, making them a versatile addition to any meal.

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Course Main Course

Servings 4 servings

Equipment

• 1 Forming Ring with pusher optional
• 1 garlic press optional

Ingredients

  

1x2x3x

• 5 medium sized potatoes peeled and washed
• 1 tbsp nutrional yeast
• 1 med onion finely diced
• 3 garlic cloves minced
• 2 flax eggs see notes
• 2 tbsp hummus
• 2 tbsp plant milk
• ¼ cup chives finely chopped
• 4 tbsp wholegrain breadcrumbs

Instructions

 

• Preheat oven to 200℃ (400℉)
• Boil potatoes in water until soft to mash
• Meanwhile, in a nonstick frypan dry-fry the onion with the garlic allowing the onion to caramelise, see notes below.
• When the potatoes are soft, drain, then add all the other ingredients, including the onion mix.
• Line a baking tray with parchment paper. On the baking sheet use the ring mould, scoop in the potato mix pressing down firmly, adding the mix until the ring is full. Top the potatoes with a sprinkle of nutritional yeast.
• Using the pusher, remove the ring and repeat the process until all of the mash potato mix is used.
• Bake in the oven for 10 minutes, then remove and gently baste the top of each cake with some plant milk. Return to the oven and continue cooking until the cakes are golden brown.

Notes

Flax Eggs – in a small cup, combine two tablespoons or ground linseed (flaxseed) with four tablespoons of water, set aside to set. 

Caramelised onion – When cooking the onion, let the water evaporate but keep stirring it. When you see a brown film in the pan, add a small amount of water. This will pick up the caramelised flavour that brings the potato cakes to life. 

Keyword plant-based, potato cakes, vegan, wfpb

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