These Crispy Vegan Potato Cakes are golden on the outside, creamy on the inside, and filled with a savory leek mixture that’s bursting with flavor. Paired with a tangy mustard yogurt dip, this dish is perfect for appetizers, brunch, or even as a light main course. With their crispy exterior and rich filling, these potato cakes are sure to impress vegans and non-vegans alike!

Prep Time

  • 30 minutes

Cook Time

  • 45 minutes

Total Time

  • 1 hour 15 minutes

Servings

  • 8 potato cakes

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 or brushing

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 like thyme or parsley)

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
  • Fresh herbs (optional, for garnish)

Step-by-Step Instructions

Step 1: Preparing the Potatoes

  1. Wash and peel the potatoes, then cut them into evenly sized chunks for uniform cooking.
  2. Place the 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.
  3. Drain thoroughly and allow the potatoes to cool slightly until safe to handle.
  4. Pass the potatoes through a potato ricer or mash until completely smooth with no lumps.
  5. Allow the mashed potatoes to cool to room temperature.

Step 2: Making the Leek Filling

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chopped onion and cook for 3–4 minutes , until softened and translucent.
  3. Stir in the minced garlic and cook for another 30 seconds , until fragrant.
  4. Add the thinly sliced leek to the pan and sauté for 5–6 minutes , until tender and lightly caramelized.
  5. Season with salt , pepper , and marjoram . Stir in the nutritional yeast (if using) for added depth of flavor.
  6. Remove from heat and allow the leek mixture to cool completely.

Step 3: Assembling the Potato Cakes

  1. Preheat your oven to 200°C (390°F/Gas Mark 6) .
  2. Season the cooled mashed potatoes with salt , white pepper , and a pinch of nutmeg . Mix in the potato starch or cornstarch until well incorporated.
  3. 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.
  4. Fill each well with a spoonful of the leek mixture . Carefully seal the potato around the filling, ensuring no leek mixture is exposed.
  5. Shape each filled potato cake into neat patties or rounds.

Step 4: Coating and Baking

  1. Place the breadcrumbs in a shallow dish.
  2. Gently roll each potato cake in the breadcrumbs, ensuring complete coverage.
  3. Place the coated potato cakes on a lined baking sheet. Lightly brush or spray the tops with oil for extra crispiness.
  4. Bake for 25 minutes , turning once halfway through, until golden brown and crispy.

Step 5: Preparing the Dip

  1. While the potato cakes bake, whisk together all dip ingredients in a small bowl: vegan yogurt , Dijon mustard , lemon juice , and ketchup .
  2. Taste and adjust seasoning with salt and pepper as needed.
  3. Chill the dip until ready to serve.

Step 6: Serving

  1. Serve the crispy vegan potato cakes warm with the mustard yogurt dip on the side.
  2. Garnish the dip with fresh herbs if desired.

Pro Tips

  • Potato Choice: Use starchy potatoes like Russet or King Edward for a fluffy texture that holds together well.
  • Make Ahead: Assemble the potato cakes ahead of time, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if starting cold.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat in the oven to restore crispiness.
  • Freezing: Freeze unbaked potato cakes on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 10–15 minutes to the cooking time.

Nutrition Facts (Per Potato Cake, based on 8 cakes)

  • Calories: 220 kcal
  • Carbohydrates: 35g
  • Fats: 7g
  • Protein: 4g
  • Fiber: 3g
  • Sugar: 4g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

These Crispy Vegan Potato Cakes are a delightful combination of textures and flavors. The golden, crunchy exterior gives way to a creamy potato layer and a rich, savory leek filling. Paired with the tangy mustard yogurt dip, they’re a satisfying and elegant dish that’s perfect for any occasion. Whether you’re hosting a party or simply craving comfort food, these potato cakes are sure to please.

Ready to whip up a batch of crispy, creamy goodness? Grab your ingredients and get ready to savor a dish that’s hearty, flavorful, and utterly irresistible—it’s comfort food reimagined!

RELATED ARTICLESMORE FROM AUTHOR

LEAVE A REPLY

Please enter your comment!
Please enter your name here