Potato Cakes – Freefrom & Vegan

Potato Cakes – Freefrom & Vegan

Want something quick, hot, tasty and good for you?! Of course you do! πŸ™‚ These delicious potato cakes can be eaten topped withΒ nut butter or jam, split and buttered, stuffed with your favourite filling or even just eaten plain… maybe to mop up your savoury sauces! Simple, less than five ingredients, wholesome and easy to make! Excellent! What are you waiting for!? πŸ˜›

Gather

  • 2 large potatoes cooked (600g)
  • 60ml milk of choice (I used unsweetened carton coconut milk)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum (*optional)
  • 3 tablespoons (25g) brown rice flour (*sub any light flour)
  • 3 tablespoons (30g) chestnut flour (*sub any heavier flour)
  • Maldon sea salt (to taste)
  • Ground black pepper (to taste)

Prepare

  1. Mash the potatoes until smooth then add the milk (if the potatoes are still warm, warm the milk before adding).
  2. Mix in the baking powder, xanthan and flours until the mixture holds together well.
  3. Season to taste with salt and black pepper.
  4. Divide the mixture into 16-20 pieces, roll each into a ball then flatten slightly to make a nice fat cake. Lightly pan fry or bakeΒ  at Gas Mark 4 (350f / 180c) for 25-30 minutes.
  5. Enjoy!

Serve & Store

  • Delicious eaten straight from the oven.
  • Store covered (ambient or fridge) for up to five days.
  • Reheat in the toaster.
  • Use to mop up a curry, ratatouille, pesto based dishes or enjoy with breakfast.
  • Serve with nut butter, jam, cheese, houmous, marmite… anything! πŸ™‚

  • Servings: makes 18
  • Difficulty: easy
  • Print

Gather

  • 2 large potatoes cooked (600g)
  • 60ml milk of choice (I used unsweetened carton coconut milk)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum (*optional)
  • 3 tablespoons (25g) brown rice flour (*sub any light flour)
  • 3 tablespoons (30g) chestnut flour (*sub any heavier flour)
  • Maldon sea salt (to taste)
  • Ground black pepper (to taste)

Prepare

  1. Mash the potatoes until smooth then add the milk (if the potatoes are still warm, warm the milk before adding).
  2. Mix in the baking powder, xanthan and flours until the mixture holds together well.
  3. Season to taste with salt and black pepper.
  4. Divide the mixture into 16-20 pieces, roll each into a ball then flatten slightly to make a nice fat cake. Lightly pan fry or bakeΒ  at Gas Mark 4 (350f / 180c) for 25-30 minutes.
  5. Enjoy!

Serve & Store

  • Delicious eaten straight from the oven.
  • Store covered (ambient or fridge) for up to five days.
  • Reheat in the toaster.
  • Use to mop up a curry, ratatouille, pesto based dishes or enjoy with breakfast.
  • Serve with nut butter, jam, cheese, houmous, marmite… anything! πŸ™‚

 

12 thoughts on “Potato Cakes – Freefrom & Vegan

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