crispy and brown on the outside, fluffy white and spicy on the inside. Prepare these cakes a day before serving to let flavors develop overnight in frig.
Equipment: Big bowl for mixing, well seasoned or non-stick sauté pan, big fork for mashing, cutting board, french knife, airtight plate for storage
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| rice flour and some spatula work keep patties from falling apart. Rice flour also makes them extra crispy
Ingredients:
5-6 small to medium red skin potatoes, washed and cooked (skin on)
as needed, vegan milk
2-3 TBL olive oil
1/2 cup brown or white rice flour
1/4 cup washed, minced italian parsley
1/2 cup washed, minced green bell pepper
1/2 cup minced onion
1/4 cup onion powder
1 TBL crushed thyme
1 TBL garlic powder
as needed, salt
as needed, black pepper
small amount of light oil for sauté
Method...
• combine all dry ingredients (except salt and pepper) in big bowl and mash with fork, add vegan milk until like dry mashed potatoes, add olive oil and taste for salt and pepper, add S&P to your liking.
• heat up small amount of oil for frying
• form each patty with your hands, make as flat as possible and fry on medium to high heat until brown and crispy on both sides, use spatula to flatten cakes and keep cakes together
• let cooked patties sit to room temperature (lets moisture out), then wrap airtight
• refrigerate overnight, these cakes will stay together very well and develop great flavor after spending the night in frig.
• re-heat in toaster oven or microwave.
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