These exceptional vegan potato cakes deliver the perfect contrast of textures – a golden, crispy exterior that gives way to a fluffy potato shell filled with savory leek and onion mixture. Served with a tangy mustard yogurt dip, these potato cakes make an impressive appetizer, side dish, or light main course that will satisfy vegans and omnivores alike.
What Makes These Potato Cakes Special
The secret to these outstanding potato cakes lies in using floury potatoes and the right binding technique. The combination of potato starch and breadcrumbs creates an incredibly crispy coating, while the aromatic leek filling adds depth and sophistication to this comfort food classic.
Ingredients
For the Potato Mixture:
- 600g (1¼ pounds) floury potatoes (such as Russet or King Edward)
- 2 tablespoons potato starch or cornstarch
- Salt and white pepper to taste
- Pinch of freshly grated nutmeg
- 100g (1 cup) fine breadcrumbs for coating
- Vegetable oil for frying
For the Leek Filling:
- 1 medium leek, white and light green parts only, thinly sliced
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon nutritional yeast (optional, for umami depth)
- 2 tablespoons olive oil for sautéing
- Salt and black pepper to taste
- 1 teaspoon dried marjoram or fresh herbs
For the Mustard Yogurt Dip:
- 150g (⅔ cup) thick vegan yogurt (such as coconut or soy-based)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon ketchup
- Salt and pepper to taste
- Optional: fresh herbs for garnish
Step-by-Step Instructions
Preparing the Potatoes (25 minutes)
- Wash and peel the potatoes, cutting them into evenly sized chunks for uniform cooking.
- Place potatoes in a large pot of salted water and bring to a boil.
- Cook for approximately 20 minutes or until completely tender when pierced with a fork.
- Drain thoroughly and allow to cool slightly until safe to handle.
- Pass the potatoes through a potato ricer or mash until completely smooth with no lumps.
- Allow the mashed potatoes to cool to room temperature.
Making the Leek Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the thinly sliced leek to the pan and sauté for 5-6 minutes until tender and lightly caramelized.
- Season with salt, pepper, and marjoram.
- Add nutritional yeast if using, stirring to combine.
- Remove from heat and allow to cool completely.
Assembling the Potato Cakes
- Preheat your oven to 200°C (390°F/Gas Mark 6).
- Season the cooled mashed potatoes with salt, pepper, and a pinch of nutmeg.
- Mix in the potato starch or cornstarch until well incorporated.
- With wet hands, divide the potato mixture into 8 equal portions.
- Form each portion into a ball, then create a well in the center with your thumb.
- Fill each well with a spoonful of the leek mixture.
- Carefully seal the potato around the filling, ensuring no leek mixture is exposed.
- Shape into neat patties or rounds.
Coating and Baking
- Place breadcrumbs in a shallow dish.
- Gently roll each potato cake in breadcrumbs, ensuring complete coverage.
- Place the coated potato cakes on a lined baking sheet.
- Lightly brush or spray the tops with oil for extra crispiness.
- Bake for 25 minutes, turning once halfway through, until golden brown and crispy.
Preparing the Dip
- While the potato cakes bake, whisk together all dip ingredients in a small bowl.
- Taste and adjust seasoning as needed.
- Chill until ready to serve.
Nutritional Information and Timing
Per serving (makes 8 potato cakes, serves 4):
- Calories: 185 per serving (2 cakes)
- Protein: 5g
- Carbohydrates: 32g
- Fat: 5g
- Fiber: 4g
- Vitamin C: 25% DV
- Potassium: 450mg
Prep Time: 30 minutes Cook Time: 45 minutes (including potato cooking time) Total Time: 1 hour 15 minutes Serves: 4 people (2 cakes each)
Recipe Variations and Substitutions
Alternative Fillings
Replace the leek mixture with sautéed mushrooms and herbs, roasted bell peppers with sun-dried tomatoes, or a mixture of spinach and vegan cheese for different flavor profiles.
Different Potato Types
While floury potatoes work best, you can use Yukon Gold or other all-purpose potatoes. Avoid waxy potatoes as they don’t mash as smoothly and may result in dense cakes.
Gluten-Free Option
Substitute regular breadcrumbs with gluten-free panko or crushed cornflakes for a gluten-free version that maintains the crispy texture.
Baking vs. Frying
For an even crispier result, these can be shallow-fried in oil instead of baked. Heat oil to 180°C (356°F) and fry for 3-4 minutes per side until golden.
Pan-Frying Alternative
For those preferring stovetop cooking, heat 2-3 tablespoons of oil in a large skillet over medium heat. Cook the potato cakes for 4-5 minutes per side until golden brown and heated through.
Storage and Reheating
Store leftover potato cakes in the refrigerator for up to 3 days. Reheat in a 180°C (356°F) oven for 10-12 minutes to restore crispiness. These can also be frozen for up to 2 months and reheated directly from frozen.
Serving Suggestions
These versatile potato cakes work beautifully as an appetizer with the mustard yogurt dip, as a side dish alongside roasted vegetables, or as a light main course with a fresh salad. They’re also excellent for brunch served with sautéed greens.
Frequently Asked Questions
Why are my potato cakes falling apart? Ensure your potatoes are completely cooled before adding starch, and make sure they’re thoroughly mashed without lumps. Using floury potatoes and adequate binding with starch is crucial for structure.
Can I make these ahead of time? Yes, you can assemble the potato cakes up to 24 hours in advance. Store covered in the refrigerator and bake when ready to serve. You may need to add 5 minutes to the cooking time.
What’s the best way to achieve maximum crispiness? Use fine breadcrumbs, ensure the potato cakes are completely coated, and lightly oil the surface before baking. Don’t overcrowd the baking sheet, and flip halfway through cooking.
Can I use sweet potatoes instead? Sweet potatoes can work but will create a different flavor profile and may require additional binding agents due to their higher moisture content. The cooking method remains the same.
How do I prevent the filling from leaking out? Ensure the leek mixture is completely cooled before filling, don’t overfill the potato shells, and seal the edges thoroughly. Wet hands help prevent sticking during assembly.
These crispy vegan potato cakes transform simple ingredients into an elegant dish that showcases the versatility of plant-based cooking. The combination of textures and flavors makes them a standout addition to any meal.