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Vegan vegetable cake with grilled potatoes

This savory vegan vegetable cake made with grilled potato wedges and frozen veggies is a quick and easy side dish.

vegan vegetable cakes on white platter

You could also put out a tray of these vegetable cakes with dipping sauce for a tasty appetizer!

This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

Vegan potato cakes

Savoury potato cakes from leftover grilled potatoes are a great weeknight side dish. Using leftovers to make these vegetable potato cakes means you’re getting a jump start right from the beginning.

vegan veggie cakes on stacked plates

I made these cakes small so they could be finger food. Forks were provided, but I’ll be honest, I didn’t use one.

These are great for picky eaters. The corn gives the vegetable cakes a bit of sweetness and the spice blend gives them a little kick. If you are feeding kiddos, you may want to adjust the seasoning.

Vegan vegetable cake

My vegan veggie cakes use carrots and greens. You could certainly swap out the corn in these potato cakes for the same amount of grated carrot.

I used shallot instead of onion in this recipe because the flavor is a bit more mellow. If you don’t have or can’t find a shallot, substitute with red onion.

dipping vegetable cakes in sauce

If peas aren’t your thing, swap them out for something (same quantity) that is. Just remember that if you opt for a watery vegetable like zucchini, it has to be drained very, very well.

Vegetables like zucchini and spinach will make your mixture too wet if they aren’t drained properly. If you choose to change up the veggies, check out my post on how to make veggie cakes where I walk you through the recipe with step by step instructions.

How to make veggie potato cakes

This vegan vegetable cake recipe comes together quickly, which is a big help on a busy day. Because we are starting with leftover potatoes, we’re getting a head start on the cooking time.

I always have frozen peas stashed in the freezer along with frozen corn. Fresh corn is starting to show up in the market now, so it’s a great time to use it.

vegan vegetable cake ingredients

Gather all of your ingredients ahead of time and have it measured out. This is your “mise en place”, which is just a fancy French term for your set up.

Mix everything together in a medium mixing bowl.

Using a small scoop or 1/4 cup measure, portion out 12 patties. Tightly pack the patties using your hands so they stay together when you cook them.

If your mixture feels too dry, add a tablespoon or two of vegetable broth or water. If the mixture feels too wet, sprinkle in a tablespoon of flour.

scooping vegan vegetable cake mixture

In a medium sauté pan, add just enough oil to cover the bottom. Fry them for a few minutes on each side to get them crispy and golden brown.

If you prefer to keep it oil-free, you can bake them, covered, in a 350°F oven for about 20 minutes.

I hope you enjoy this vegan vegetable cake as much as we did!

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What can I serve with these vegetable cakes?

Still looking for more? You can find additional recipes in my veggie cake e-book!

vegan vegetable cakes on white platter

Vegan vegetable cakes

Cheryl Bennett
Vegan vegetable cakes made from grilled potatoes and frozen veggies are a quick and tasty side dish or appetizer.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dishes
Cuisine American
Servings 12 cakes
Calories 164 kcal


  • 1 ½ cups grilled potato wedges diced small
  • 1 shallot or ½ medium red onion diced
  • ¼ cup frozen corn
  • ½ cup frozen peas
  • 3 cloves garlic minced
  • 3 tablespoons flour
  • 3 tablespoons panko breadcrumbs
  • 1 teaspoon baking powder
  • 2 teaspoons Cajun seasoning blend
  • 1 tablespoon chia seeds
  • 5 tablespoons water
  • Oil for frying


  • In a medium bowl, combine potatoes, shallot (or onion), corn, peas, garlic, flour, panko, baking powder and spice blend. Toss well to combine.
  • In a small bowl, combine chia seeds with water. After one minute, they should begin to gel. Add them to the potato mixture at this point.
  • Using a large mixing spoon or rubber spatula, thoroughly incorporate chia seeds into potato mixture.
  • In a large sauté pan, add enough oil to cover the bottom of the pan. Heat oil over medium heat.
  • Using a 2-ounce scoop or ¼ cup measure, portion mixture into 12 patties.
  • Pack mixture tightly with your hands and gently place into hot oil.
  • Cook for 4 – 5 minutes per side.
  • Drain on paper towel – lined plate to absorb excess oil.
  • Serve warm with dipping sauce, if desired.


If you are using red onion in place of shallot – sauté it for 6 – 8 minutes over medium-low heat before adding to mixture. This will help to mellow the onion flavor.
Now is not the time to be gentle – when packing these vegetable patties, pack them tightly.
If you prefer to keep them oil-free – bake, covered, at 350°F for 20 minutes.
To make a spicy dipping sauce, add 1 tablespoon cajun spice blend to a cup of mayonnaise or vegenaise.


Serving: 2cakesCalories: 164kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 2629mgFiber: 5gSugar: 3g
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