Potato Cakes

These Potato Cakes are easy to make with pantry staples you have on hand, taste amazing, and are packed with spices like garlic and smoked paprika. Eggfree and vegan, they hold together perfectly. An easy meal for the whole family, and a staple that even kids will love from the first bite.

Who doesn’t love potatoes? I cannot imagine any food that is more versatile in the kitchen.

Just look at some of my potato recipes like the Chickpea Lentil Shepherd’s Pie or the amazing Hot Potato Salad.

If you are looking for more vegan potato recipes, feel free to browse around and make each day delicious for you, your family and friends. My kitchen is always open for you, enjoy.

Why you should make my easy vegan Potato Cakes

Potato cakes like these will never disappoint you, and they are great as a main dish or even a side or appetizer.

What you get are delightful fresh savory cakes that are crispy, hold together, won’t break, are satisfying, packed with just the right flavors and texture in and out just as they should be.

Also, it’s definitely easy to pack them for office lunches, get togethers and even potlucks. A winning combo that nobody can get enough of.

What’s in this seasoning mix:

The key to making these potato cakes taste great is the seasoning.

I use a mix of spices that include

• garlic powder and minced garlic
• onion powder and shredded onion
• smoked paprika
• nutritional yeast

What you need for this Potato Cakes recipe

Next to the seasoning, of course there are a few more ingredients to get for this recipe.

But as always, I keep it really simple and only use what you anyway already have in your kitchen. This includes:

• potatoes
• seasoning mix
• vegan mayo
• flour
• baking powder
• oil for frying

How to make Potato Cakes

Shred the potatoes and the onion and set both aside. Use a grater or your food processor for this step.

In a bowl combine vegan mayo, seasoning mix (smoked paprika, shredded onions, onion powder, garlic powder, minced garlic), flour, and baking powder. Season everything with a generous pinch of salt and pepper. Use a spatula or just your hands to form a dough.

Add the potatoes to the dough and mix well. The liquid from the potatoes should soften the dough and you get a well combined mix as in the pictures. If it is too dry, add a bit more vegan mayo.

Finally, heat oil in a pan and use 2 Tbs of the potato dough mix for one cake. Fry each side for around 3 minutes then flip, serve warm and devour. You will get about 15 potato cakes out of this.

Tips, tricks and variations to get the most out of these Potato Cakes

If your potatoes are a bit wet after shredding, try to dry them with a clean towel or just make sure you do not transfer the whole liquid into the mixing bowl.

It will depend on your size of pan how many potato cakes you can make at the same time.

A bigger pan leads to more cakes at the same time, makes these faster than a smaller pan. Keep in mind you can use 2 smaller pans to make them even faster to your convenience.

Leftover mashed potatoes like from my Garlic Mashed Potatoes are also great for making mashed potato cakes.

Or make fried mashed potato balls with a creamy center in the middle and crispy on the outside. I would recommend to roll them in panko breadcrumbs, then fry, yum.

For more variation use sweet potatoes, I haven’t tried that myself yet, but I guess it is delicious.

Give this easy vegan Potato Cakes a try and show off with a picture.

Tag me on Instagram or Facebook.

Cheers, Florian.