Mashed Potato Cakes
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.
Equipment
- 1 Forming Ring with pusher optional
- 1 garlic press optional
Ingredients
- 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.
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