Vegan vegetable cakes
Vegan vegetable cakes made from grilled potatoes and frozen veggies are a quick and tasty side dish or appetizer.
Servings: 12 cakes
Calories: 164kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 2cakes | Calories: 164kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 2629mg | Fiber: 5g | Sugar: 3g