Baked Potato Cakes, perfect appetizer to make for the holidays. Crunchy, savory, and easy to create. With only 8 ingredients you can assemble these baked cakes in 20 minutes or less.
TIPS WHEN MAKING YOUR POTATO CAKES
- Instead of using egg to bind your potato cakes together I used all-purpose flour. If you are gluten free you can substitute it with chickpea flour.
- I did not add green onion to this batch of potato cakes but if you want to add an extra flavor chop up the green onions finley and add them to the mixture.
- Seperate your potato cakes into balls. If you want to be precise you can use a cookie scoop to do this. After you have done that, form them into little cakes with your hands.
- To make sure the cakes do not get stuck to the pan I laid parchment paper on the baking pan. If you don’t have parchment paper spray your pan with cooking oil.
- To make sure your cakes are cooked evenly, after 20 minutes of baking, I flipped the cakes over and baked them for an additional 20 minutes.
For the base of these Vegan Potatoes Cakes I decided to use simple ingredients by grating 3 russet potatoes and 1 carrot. However, adding white onions, green onions, and zucchinis also taste wonderful as the base.
Instead of using eggs and flour to hold these together we are simply just going to use all-purpose flour and dairy-free milk. If you are gluten free substitute the all-purpose flour with a gluten free flour. I recommend using chickpea flour since it is a naturally dense flour.
You can get super creative when it comes to adding garnishes and dips on top by using whatever you have in your fridge. I honestly believe these Potato Cakes pair well with almost any garnish.
For these Vegan Potato Cakes I added:
sauteed spinach + paprika
vegan ranch + paprika
pomegranate seeds + agave syrup + rosemary
These Baked Potato Cakes are:
Easy to Assemble
Dairy & Gluten Free
Make a big batch of these Baked Potato Cakes and save them for later on in the week. Just wrap them up or keep them in an airtight container and place them in the freezer until you are ready to eat them.
If you make these Baked Potato Cakes I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Baked Potato Cakes
Baked Vegan Potato Cakes- perfect appetizer to make for the holidays. Crunchy, savory, and easy to assemble. With only 8 ingredients, you can assemble these baked cakes in 20 minutes or less.
Baked Potato Cakes
- 3 large potatoes, peeled, I used russet potatoes
- 1 carrot, peeled
- 2 Tbsp dairy-free milk
- ⅓ cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp garlic powder
- ¼ tsp salt
- 1/8 tsp pepper
- 2 tsp green onion, chopped finely (optional)
- Preheat oven to 400 degrees Fahrenheit (204.4 C). Line a large baking pan with parchment paper or spray pan with cooking oil. Set the pan aside.
- Using the large shredding holes on your cheese grater, grate your potatoes and carrot into fine pieces.
- Place your shredded potatoes and carrots in a large bowl. Add the salt, pepper, garlic powder, corn starch, dairy-free milk, green onion (optional), and mix.
- Slowly sprinkle half of the flour to the mixture and mix. Repeat the process until you have mixed all of the flour in with the potatoes and carrots.
- Using your hands or a small cookie scoop divide the mixture into 8 balls.
- Form your potato balls into cakes. I simply did this by adding pressure to the top of the balls forming them into cakes. Making sure they stay together I packed the sides of them shaping them into cakes.
- Arrange the cakes on the baking pan and bake for 20 minutes. Take cakes out and flip. Bake for an additional 20 minutes.
- Top with your favorite garnishes and eat and enjoy!
- If you are gluten free you can substitute the all-purpose flour with chickpea flour.
- Want these baked Potato Cakes extra crispy? Turn on your oven to broil and cook for 2-3 minutes watching VERY carefully (they can burn easily). I like to turn my oven light on and watch them for those 2 minutes .
- These taste wonderful as leftovers. Make a double batch and freeze the leftovers. Pop them in the oven when you are ready to eat them.