Potato Cakes with Carrots and Sweet Cabbage


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

For the cakes
For the filling
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 4

How to make the potato cakes

  • 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.

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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