Vegan potato cakes made with leftover mashed potatoes, rice, carrots, onions and parsley! These potato cakes are crispy and lovely from the outside, but super soft from the inside. They are so easy to make, and the kids love them. Naturally gluten-free, and suitable for toddlers. Also great for freezing and make ahead
- 1 cup all-purpose flour, divided, plus more as needed
- 3 cups chilled leftover mashed potatoes
- 1/4 cup nutritional yeast flakes
- 2 tablespoons vinegar-based hot sauce (such as Cholula), or to taste
- About 1/4 cup canola oil, or another high-heat oil
- For Serving
- Vegan sour cream, yogurt or cashew cream
- Chopped chives
- Place 1/2 cup of flour into a small bowl.
- In a separate, large mixing bowl, stir together the mashed potatoes, another 1/2 cup of flour, nutritional yeast, and hot sauce. If the mixture seems too soft, add a few more tablespoons of flour.
- Add 1/4 cup of oil to a medium nonstick skillet and place it over medium heat. Allow the oil to heat up for minute or two.
- When the oil becomes shimmery, shape about 1/4 cup of the mashed potato mixture into a patty, then carefully dredge both sides in the flour.
- Carefully place the patty in the skillet. Repeat and add a few more patties to the skillet if they’ll fit, but be careful not to crowd them.
- Place the remaining potato mixture in the fridge or freezer to chill while the patties cook.
- Cook the patties for 3-4 minutes on each side, flipping carefully between sides.
- Transfer the cooked patties to a paper towel-lined plate to drain.
- Repeat until all of the potato mixture is used, adding oil to the skillet if needed between batches if needed.