Potato Cakes
Savory pan-fried cakes are lightly crisp on the outside and soft on the inside. Serve as a main course or side dish!
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Servings: 10
Calories: 156kcal
Ingredients
- 2 1/2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 3 tablespoons vegan butter
- 1/2 teaspoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegan cheddar cheese shredded
- 1/2 cup scallions sliced
- 1 cup Panko bread crumbs
- 1/2 cup vegetable oil divided
Instructions
- Place potatoes in a large pot and cover with 1 inch of water. Bring to a boil and cook for 5-8 minutes, or until tender. Drain then return to the hot pan to dry out.
- When the potatoes are cool enough to handle, press through a potato ricer into a large bowl. Stir in 3 tablespoons of butter, garlic, salt, and pepper. Adjust seasoning to taste. Set the potatoes aside to cool. When the potatoes are cooled completely, stir in the cheese and scallions.
- Pour bread crumbs into a shallow bowl. Shape 1/2 cup portions of the potatoes into patties (cakes) that are about 3 inches in diameter. Gently press each patty into the bread crumbs turning to coat each side. Place on a parchment paper-lined baking sheet or plate and in the refrigerator for 1 hour to set.
- Heat a large skillet over medium heat then add 1/4 cup of vegetable oil. When the oil is hot, add half of the potato cakes. Cook for 3 minutes then carefully turn the cakes over and continue cooking for another 3 minutes, until golden and lightly crisp on both sides.
- Transfer the cooked potato cakes to a plate and repeat using the remaining 1/4 cup vegetable oil and potato cakes. Serve hot.
Nutrition
Calories: 156kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 251mg | Potassium: 506mg | Fiber: 3g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg
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