Potato Zucchini Cakes
These vegan potato zucchini cakes were a quick recipe that I whipped up and they are truly becoming one of my favorite meals! With only three major ingredients, I don’t think they could get any easier to make. Need something that makes a lot of servings and keeps well? Double the recipe and freeze these potato cakes for lunches. They’re also a great way to sneak some veggies in! These also make for a great whole food plant-based (no oil!) dinner. Top them with my Creamy Hemp Dressing, layer them on a bed of greens and boom––dinner is served!
Potato Zucchini Cakes
makes about 12 small cakes
2 cups potato, grated (about 4-5 small potatoes)
2 cups zucchini, grated (about 2-3 small zucchinis)
¾ cup oat flour (can also use regular flour)
½ tsp baking powder
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
pepper
Creamy Hemp Dressing
10 tbsp hemp seeds
4 tbsp apple cider vinegar
6 tbsp plant milk
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
For the potato zucchini cakes:
Grate your zucchini and potatoes into shreds. After grating each, place in a dish towel and squeeze out most of the liquid. Place in a large bowl.
Add the rest of the dry ingredients and mix very well. If the mix is too watery, add more flour in small amounts until it’s a texture that you can form into a mushy ball.
In a nonstick pan over medium heat, form the mixture into small patties and place in the pan, cooking for about 5-6 minutes on each side or until they turn golden brown.
For the creamy hemp dressing:
Add all ingredients to a blender and blend until mixed. Pour over the potato zucchini cakes or anything that needs a yummy sauce!
