Pesto-Stuffed Crispy Potato Cakes
These vegan potato cakes make an amazing lunch or light dinner!
Cookbook
Earthy Vegan Eats: 60 Delicious Gluten-Free Plant-Based Recipes
Published by Page Street Publishing Co.
Pancakes for dinner? Yes please! These potato cakes are a healthier comfort food, given that they are made entirely from wholesome ingredients, including a generous serving of greens in the pesto! Freeze any leftovers or store them in the fridge to enjoy for breakfast the next morning.
Makes6 Potato Cakes
Dietary ConsiderationVegan, Vegetarian
Ingredients
- POTATO DOUGH
- 1 lb (454 g) russet potatoes
- 1 teaspoon Salt
- 2 tablespoons (15 g) tapioca flour
PESTO FILLING- 1/2 cup (15 g) spinach
- 1/3 cup (20 g) fresh parsley
- 2 cloves garlic, peeled
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon Salt
- 1/4 cup (34 g) macadamia nuts
FOR FRYING- 2 tablespoons (30 ml) olive oil
Instructions
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To make the dough: Boil the potatoes with the skin on for around 30 to 35 minutes, or until cooked through. The cooking time will depend on the size of the potatoes.
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To make the pesto: Add the spinach, parsley, garlic, lemon juice, salt, olive oil and macadamia nuts to a blender or food processor. Blend until smooth.
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Drain and rinse the potatoes, peeling them once they cool down. Transfer to a large mixing bowl and mash using a potato masher. Then, add the salt and tapioca flour, and use your hands to form a dough.
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Divide the dough into 12 evenly sized chunks, using around ¼ cup (60 g) of the batter for each one. Use your hands to flatten down each chunk, adding around 2 tablespoons (25 g) of the filling into the center and spreading it out using a spoon. Flatten down another dough chunk and place it on top, sealing around the edges.
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Heat 2 tablespoons (30 ml) of olive oil in a frying pan. Cook the potato cakes for 7 to 8 minutes on each side, until crispy and lightly browned, making sure not to overcrowd the pan. Serve immediately on their own or with a side of your choice.
Reprinted with permission from Earthy Vegan Eats: 60 Delicious Gluten-Free Plant-Based Recipes by Maria Gureeva, Page Street Publishing Co. 2021.
