Recipe type: side dish

Prep time: 5 min

Total time: 20 min

Serves: 16 pieces

Vegan potato cakes made with leftover mashed potatoes, rice, carrots, onions and purple cabbage! These potato cakes are crispy and lovely from the outside, but super soft from the inside.

They are so easy to make, and the kids love them. Naturally gluten-free, and suitable for toddlers. Also great for freezing and make ahead meals.

Recipe adapted from littlesunnykitchen.com

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ingredients

500g potatoes

½ cup rice

2 onions, diced

2 carrots, grated

5tbsp purple cabbage, chopped

2 tsp vegetable oil

Salt to taste

instructions

Boil peeled potatoes until soft, and mash them. Cook the rice.

Saute onions and carrots until they’re soft.

In a bowl combine the mashed potatoes with the cooked rice, sauted carrots and onions, purple cabbage and season with salt to taste. Divide the mixture into 14-16 portions and shape balls then flatten into cakes using your hands.

Fry in vegetable oil until the cakes are golden and crispy (the mixture will be very soft so be careful not to break the cakes while frying). Serve hot.

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