Friday, June 27, 2014

Vegan Potato Cakes



It's snack time.  My 3 year old starts getting cranky.  A meltdown is inevitable if he doesn't get some calories (good quality calories) soon!  He will literally transform into a "threenager."  Before he even makes it to the pantry door, I suggest that we do a scavenger hunt in the kitchen and find ONE thing we can cook together.  His first suggestion... strawberry soup.  I'll give him an A for creativity.  But all I could think about was his white t-shirt covered in a reddish-pink strawberry soup mess.  We keep looking.  He finds a big russet potato.  "Lets make mashed potatoes!" he exclaims.  Good idea!  So we took this one lonely russet potato that probably would have gone to waste and ended up creating these veggie filled potato cakes!

Let the magic begin...

We started by peeling and dicing the potato into 1-inch cubes, added them to a medium sized pot and covered with water.  Allow the potatoes to come to a boil and cook until they fall apart with a fork.  Drain and transfer to a mixing bowl.  Mash.  This is fun for kids.  

We added some non-dairy butter, a little almond milk, nutritional yeast, frozen peas, frozen corn, salt, garlic powder, onion powder and flour.  

Then we formed them into little patties.
 Then we cooked them on a hot pan for a few minutes on each side.  That was it!  Snack time.


Ingredients
1 medium-large sized russet potato, peeled and diced
1 Tb non-dairy butter such as Earth Balance
2 Tb almond milk (or other non dairy milk)
2 big Tb frozen peas
2 big Tb frozen corn
1 Tb nutritional yeast (optional if you don't have.  You could use parm cheese if you want a vegetarian potato cake)
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1-2 Tb vegetable oil, for frying

Instructions
Boil diced potatoes until fork tender.  Transfer to a mixing bowl and mash.  Add butter and milk to combine.  Add the remaining ingredients and mix well.  Form into small patties.
Using a medium sized pan, heat 1 Tb oil.  Add half of the patties and brown for 3 minutes on one side.  Flip and brown on the other side.  Transfer to a paper towel to absorb some of the oil. 

No comments:

Post a Comment