Potato Cakes with Carrots and Sweet Cabbage

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.

December 1, 2018

Dietary Consideration

serves for

4

total time

1 HR 15 MIN

ingredients

Potato
4 , floury, peeled and cut into small cubes
Extra-virgin olive oil
2 tbsp, plus extra for greasing
Yeast
2 tbsp, nutritional
cornflour
1 tbsp
salt
1/2 tsp
Olive oil
1 tbsp
cabbage
1 sweet, pointed, shredded
carrot
2 large, shredded
Soy sauce
3 - 4 tbsp, dark, to taste
Rice wine vinegar
1 tbsp
chervil
1 small brunch, chopped
salt
Pepper
black, freshly ground

Preparation

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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