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:

1. 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.

2. 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.

3. 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:

1. Add all ingredients to a blender and blend until mixed. Pour over the potato zucchini cakes or anything that needs a yummy sauce!