Vegan potato cakes made with leftover mashed potatoes, rice, carrots, onions, and parsley! These potato cakes are crispy and lovely from the outside, but super soft from the inside. They are so easy to make, and the kids love them. Naturally gluten-free, and suitable for toddlers. Also great for freezing and make ahead meals.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16 cakes
Ingredients
- 500 grams of potatoes russets
- 100 grams 1/2 cup rice
- 2 onions diced
- 2 carrots grated
- 5 tbsp parsley chopped
- 2 tsp vegetable oil
- salt to taste
Instructions
- Boil peeled potatoes until soft, and mash them.
- Cook the rice.
- Saute onions and carrots until they’re soft.
- In a bowl combine the mashed potatoes with the cooked rice, sauteed carrots, and onions, parsley and season with salt to taste. Divide the mixture into 14-16 portions and shape balls then flatten into cakes using your hands.
- Fry in vegetable oil until the cakes are golden and crispy (the mixture will be very soft so be careful not to break the cakes while frying). Serve hot.