Updated: May 1
Ah, potato cakes take me back to when I was little and my mum would serve them up with veggies and bang on a tonne of tomato sauce. Whenever I ask Aaron what he would like for dinner the answer is potato cakes.
Potato is a truly great staple and its a must in our household.
This recipe is so simple and tasty and can be paired with either vegetables or a colourful salad. I have been obsessed with sriracha mayo lately so for this recipe I have swapped the trusty tomato sauce for sriracha mayo (veganised).
This recipe makes 8 patties and takes around 50 min
You will need:
4 white potatoes peeled and chopped into cubes 1 zucchini shredded 1 cup of corn 1 red capsicum finely chopped 1 small brown onion finely chopped 3 tbsp olive oil 2 cloves of garlic crushed 1 tsp rosemary 2 pinches of chilli flakes 1 tsp salt freshly cracked black pepper breadcrumbs sesame seeds (optional) and an extra pinch of salt for the water
How to make:
Preheat the oven to 200°C Place the chopped potatoes into boiling water with a pinch for 10 minutes. Meanwhile, place the onion, garlic and capsicum, rosemary, chilli flakes, salt and pepper with a tbsp of olive oil into a small pan on medium heat and stir till the onion is translucent and set aside. Drain the potatoes and run under cold water and place in a bowl. Mash the potatoes and then add the spice mixture. Shape into 8 cakes sprinkle the sesame seeds over both sides and place in a baking tray. drizzle the other 2 tbsp of olive oil over the cakes then add the breadcrumbs and place them in the oven for 40 minutes once they look crunchy take them out of the oven.
For the sauce, I like to make a vegan sriracha mayo to go with the patties. 1 tbsp of your favourite vegan mayo and with the sriracha as much as desired.
Make a small salad or steam some colourful veggies to team up with the patties for the perfect meal.