Vegan Parmesan Mashed Potato Cakes. I continually seek novel methods of making potatoes. For vegan mashed potato cakes coated in Parmesan and fried in olives, I ran across this recipe. And I had to try, and it looked so wonderful! The texture was great, and the taste was outstanding. It would be great as a side dish or perhaps the main entrée.
What are mashed potato cakes?
Creamy mashed potatoes are our favorite side dishes. We do it with brown butter sometimes. Sometimes spinach is used (trust me on this one). And sweet potatoes for another day.
One day we never had any remaining potatoes mashed. In one sitting, the children gobbled them all. However, when the children are older and not always present, I have remaining pumpkins.
How to make vegan Parmesan mashed potato cakes
Cool potatoes. Cool potatoes. Before combining the remaining ingredients and forming patties, make sure your potatoes have cooled down completely. Your potato cakes will not take their shape well when you wear hot potatoes.
Do not make patties too thin. Could you not make them too thin? Your cakes should have a thickness of around 1 inch. It'll be simpler to turn them away, and they're not going to break up.
See the Parmesan generously. Press the cheese in the patties when rolling in the Parmesan blend. This step gives the potato cakes a different taste and extra candy.
Why you should try these vegan Parmesan mashed potato cakes
The Parmesan Mashed Potato Remnants are so wonderful that you want to make sure the next time you prepare mashed potatoes, you have leftovers!!
I'm not worried about leftover mashed potatoes, but when I have leftover potatoes, I enjoy creating those patties, so I don't have the same feeling the next day. A fascinating method to reconstruct the remains!
The serving size will fluctuate. I wrote it as long as you have half a load of fine potatoes mashed with fleshy garlic. The cold mashed pumpkin works well.
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Parmesan Mashed Potato Cakes
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- Prep Time: 15 Minutes
- Cook Time: 130 Minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 Cake 1x
Description
For vegan mashed potato cakes coated in Parmesan and fried in olives, I ran across this recipe. And I had to try, and it looked so wonderful! The texture was great, and the taste was outstanding.
Ingredients
- 2.67 large potatoes about 1 lb.
- 1.33 egg
- 1.33 cup grated Parmesan + extra ½ cup for dredging
- 0.33 cup chopped parsley
- 0.33 cup chopped chives or scallion
- 0.33 cup all-purpose flour
- 0.67 tsp. salt or to taste
- 0.67 tsp. pepper or to taste
- 4 tbsp. olive oil for frying
Instructions
- Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel.
- Place the potatoes in a medium mixing bowl and mash well using a potato masher.
- To the same bowl, add the egg, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
- Scoop up about a ½ cup of the potato mixture and form it into a patty.
- Place about a ½ cup of Parmesan into a shallow dish. Roll the patties in the parmesan to coat.
- Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown.
Notes
Cool the potatoes. Make sure your potatoes have cooled down completely before adding the rest of the ingredients and making the patties. If you use hot potatoes, your potato cakes won’t hold their shape well.
Don’t make the patties too thin. Your cakes should be about 1 inch thick. This way, it’ll be easier to flip them and they won’t break apart.
Be generous with the Parmesan. When rolling the patties in the Parmesan mixture, press the cheese into the patties. This step adds extra flavor and extra crispiness to the potato cakes.
Add herbs to taste. Although I am using parsley and chives in this recipe, feel free to substitute the herbs to fit your tastes best. Dill, cilantro, scallions, and basil would make a great fit.
Don’t fiddle. Be patient and let the cakes fry for 3-4 minutes before flipping them. If you flip them too early, you can ruin the cake.
- Category: Potatoes
- Method: Slow Cooker
- Cuisine: American
Keywords: Vegetarian Recipes
Summary: These vegan Parmesan mashed potato cakes are easy to make, and they’re a delicious alternative for those who don't eat dairy. It's also very simple to substitute any ingredients with ones that will work better for your dietary needs (vegan cheese instead of parmesan cheese). Give these vegan Parmesan mashed potato cakes a try!