Potato Cakes with Carrots and Sweet Cabbage

Potato Cakes with Carrots and Sweet Cabbage

Vegan and gluten free, these delicious potato cakes with carrots and sweet cabbage are a classy appetizer for your next party or brunch.

01 December, 2018
Average: 2.3 (43 votes)

Dietary Consideration

serves for


total time

1 HR 15 MIN


4 , floury, peeled and cut into small cubes
Extra virgin olive oil
2 tbsp, plus extra for greasing
2 tbsp, nutritional
1 tbsp
1/2 tsp
Olive oil
1 tbsp
1 sweet, pointed, shredded
2 large, shredded
Soy Sauce
3 - 4 tbsp, dark, to taste
Rice Vinegar
1 tbsp
1 small brunch, chopped
black, freshly ground


Step 01

  • Cook the potato in a large saucepan of salted, boiling water until just tender to the tip of a knife, about 10 minutes.
  • Drain well and leave to cool briefly before mashing in a bowl with the olive oil, nutritional yeast, cornflour, and salt.
  • Preheat the oven to 190°C (170° fan) | gas 5.
  • Grease the holes of a 12-hole cupcake tin with some olive oil.
  • Divide the potato mixture between the holes of the tin, pressing into the base and sides of each hole to make a cup.
  • Bake for 20-30 minutes until golden and set.
  • Remove the tin to a wire rack to cool.

Step 02

For the filling

  • Heat the olive oil in a large sauté pan set over a moderate heat.
  • Add most of the cabbage (reserving some for a garnish) and the carrot to the pan with a pinch of salt.
  • Sauté for 4-5 minutes until softened, stirring frequently.
  • Stir in the soy sauce, rice wine vinegar, and pepper to taste; add more soy sauce or rice wine vinegar as desired.
  • Spoon the filling into the potato cups and top with the reserved cabbage.
  • Garnish with a sprinkle of chopped chervil and some more freshly ground black pepper before serving.

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