Potato Cakes – Freefrom & Vegan
Want something quick, hot, tasty and good for you?! Of course you do! 🙂 These delicious potato cakes can be eaten topped with nut butter or jam, split and buttered, stuffed with your favourite filling or even just eaten plain… maybe to mop up your savoury sauces! Simple, less than five ingredients, wholesome and easy to make! Excellent! What are you waiting for!? 😛
Gather
- 2 large potatoes cooked (600g)
- 60ml milk of choice (I used unsweetened carton coconut milk)
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum (*optional)
- 3 tablespoons (25g) brown rice flour (*sub any light flour)
- 3 tablespoons (30g) chestnut flour (*sub any heavier flour)
- Maldon sea salt (to taste)
- Ground black pepper (to taste)
Prepare
- Mash the potatoes until smooth then add the milk (if the potatoes are still warm, warm the milk before adding).
Boil the potatoes until soft.
Rinse then drain under cool water.
Mash until smooth and creamy.
- Mix in the baking powder, xanthan and flours until the mixture holds together well.
Mix in the flour (try different blends for a different taste)
This is the consistency you are looking for.
- Season to taste with salt and black pepper.
- Divide the mixture into 16-20 pieces, roll each into a ball then flatten slightly to make a nice fat cake. Lightly pan fry or bake at Gas Mark 4 (350f / 180c) for 25-30 minutes.
Roll the mixture into balls.
Flatten the balls into rounds.
Lightly fry in a pan (this is a non-stick pan so no oil was needed)
Pan cooked potato cakes almost ready!
Oven cooked potato cakes ready for munching!
- Enjoy!
Serve & Store
- Delicious eaten straight from the oven.
- Store covered (ambient or fridge) for up to five days.
- Reheat in the toaster.
- Use to mop up a curry, ratatouille, pesto based dishes or enjoy with breakfast.
- Serve with nut butter, jam, cheese, houmous, marmite… anything! 🙂
Delicious potato cakes ready for sharing…
Topped with almond butter yes please!
Stuffed with tomato, basil and dairy free cheese.
Spread with coconut butter 🙂
Oven cooked or pan cooked… which do you prefer?
Gather
- 2 large potatoes cooked (600g)
- 60ml milk of choice (I used unsweetened carton coconut milk)
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum (*optional)
- 3 tablespoons (25g) brown rice flour (*sub any light flour)
- 3 tablespoons (30g) chestnut flour (*sub any heavier flour)
- Maldon sea salt (to taste)
- Ground black pepper (to taste)
Prepare
- Mash the potatoes until smooth then add the milk (if the potatoes are still warm, warm the milk before adding).
- Mix in the baking powder, xanthan and flours until the mixture holds together well.
- Season to taste with salt and black pepper.
- Divide the mixture into 16-20 pieces, roll each into a ball then flatten slightly to make a nice fat cake. Lightly pan fry or bake at Gas Mark 4 (350f / 180c) for 25-30 minutes.
- Enjoy!
Serve & Store
- Delicious eaten straight from the oven.
- Store covered (ambient or fridge) for up to five days.
- Reheat in the toaster.
- Use to mop up a curry, ratatouille, pesto based dishes or enjoy with breakfast.
- Serve with nut butter, jam, cheese, houmous, marmite… anything! 🙂
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What a fab idea. I live the fact you can put the in fridge and toast them at a later date. Thanks for sharing.
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Thanks Chloe 🙂 I hope you’re still enjoying your Christmas tea 🙂 Hmmm… now there’s a plan – off to the kitchen to experiment! 😛
Very nice! I like the inclusion of chestnut flour 🙂
Thanks Elaine… do you use chestnut flour much? Ooo do you think I can light a fire to roast some chestnuts even though it’s only midday!? 😛 x
Go for it!!!
I have used chestnut flour, I found it interesting, a nice way to add sweetness without sugar 🙂
🙂 all chestnutted out! 😛 Never considered the flour to be sweet… Hmmm thinking pastry now! 🙂 Hope you had a great weekend x
I believe it’s good in pastry? X
… thinking sweet potato based veg pies… 🙂 x
Mmmmm….?
Indeed 🙂 x
Ooh waw, my friend! these look super cool & amazing too!
MMMMMMMMM!
Thank you Sophie 🙂 I hope you get time to make them soon 🙂 x x x