left over Potato Cakes (Vegan)

Member Name: charlhrdy

Product:	Vegan
Date:	02/12/05 (844 review reads)
Rating:

Advantages: Gluten free, very quick to cook.

Disadvantages: see review

We always make too much mash, but then we love potato cakes.

I have a toddler who is allergic to milk, so although we do eat some meat our diet is mainly vegan. So left over mash...

Ingredients

Left over mash - any amount, obviously enough to feed whoever you are making it for.

Left over veg - again the amount depends on what you have left and who you are making it for.

Onions - 1 small one

Pinenuts - a handful

Chilli flakes (optional) depends on how you like it

Salt & Pepper (to taste)

Cornflour

Oil (for frying)

Recipe

Grate the onion and mash with the potato & veg, I grate it to give the flavour of onion without pieces of onion in the potato cakes and so it cooks quicker, these take little time to cook.

Crush the pinenuts in a pestle & mortar, once crushed add salt & pepper and chilli flakes, chilli powder can be used but I use what we have in the cupboard for this one. Add the cornflour, this is for coating the potato cakes before frying so it's difficult to say how much to use. I make it so it looks like fine breadcrumbs.

Roll balls of the potato mix in the coating and flatten to a burger type shape, fry gently until golden brown, then serve. I usually serve with a very quick to cook veg - frozen sweetcorn or beans. Without salt it's a good meal for children, and mine seem to love it.

I use cornflour as I don't eat gluten, ordinary flour can be used or bread crumbs. An alternative I make is crushed oatcakes for the coating. It all depends what I have left in the veg, a coating of pinenuts add protein and some fats to this meal. If you have peas as a leftover veg they contain a lot of protein so an alternative coating could be used.

Summary: A simple pleasant meal