GF Vegan Mashed Potato Cakes

I am that kind of person who can never make the "just enough" portion of anything. I either cook too much or too little. When it comes to mashed potatoes I usually make too much. No matter how well I plan, it just ends up being enough for a whole army! These mashed potato cakes are the most amazing way to use leftover mashed potatoes. They are incredibly filling and make a delicious snack or appetizer!

GF Vegan Mashed Potato Cakes

Recipe Type: Appetizers

YIELDS 2-4 servings

PREP TIME 10 min

COOK TIME 10 min

TOTAL TIME 20 min

4 cups leftover mashed potatoes
to replace 1 egg egg replacement
1/4 cup rice flour
1/4 tsp chili powder
1/4 tsp garlic powder
1 tsp chopped dry parsley
to taste salt, pepper
for serving vegan sour cream
2-3 tbsp olive oil

Directions

1. Using a large bowl, mix together mashed potatoes, egg replacement (I like to use “Eggie” as it is very easy to mix the powder with water), flour, chili, garlic and parsley till combined. The mixture should be thick and should hold its shape. If its too loose, add a tablespoon of a flour at a time (this will depend on the consistency of your potatoes)

2. Use a spoon to scoop out the mixture and form it into patties. You don’t need to make large ones, but the size also depends on how the mixture holds together. I made ones half of the size of my palm.

3. Heat oil over slow heat in a large pan and fry the patties in a single layer on each side for5 minutes till golden brown on both sides.

4. Serve hot with vegan sour cream.

Also by Imola: Vegan Hungarian Sweet Rolls Filled With Jam

GF Vegan Rishikesh Style Potatoes With Garam Masala

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Photo: Imola Toth