Mashed potatoes have always been my favorite food. I realize that is a broad statement as there are SO many different ways to make mashed potatoes. I don’t care. I like them all. I will devour every type of potato with every type of mix-in (assuming it is vegan…DUH). This past weekend I was looking in my fridge and realized several ingredients were not likely to last much longer. Then I looked in my pantry and saw a bag of Yukon gold potatoes. INSPIRATION! Why not use the expiring ingredients with the potatoes to make the BEST RECIPE EVERRRR! *Deep breath* Ok, not the BEST recipe ever….but still a damn good one.
So let me set the scene: I am already pretty hangry (hungry + angry) in my kitchen. Slicing potatoes, tossing a bit of this in a pot, then a bit of that. Heating some oil on a skillet. It is like Food Network’s Chopped and the time is ticking! The only clock is the one in my mind being egged on by ever growing hunger pains in my stomach. The only person to be “chopped” is me if I make a disaster and waste my food. This simply cannot happen!! Tick, tick, tick! Then DING!!!! Time to eat! But wait, first I have to set the foodie stage and snap some photos of this new meal! Click, click, click, goes my camera; sounding much too like the clock in my mind. Reviewing the photos in my camera’s memory, I decide they will simply have to do. The moment is upon me at last! I slide my fork through the potato cake and savor the scent wafting through my nostrils. I take a bite, then another. VICTORY IS MINE! MY TASTEBUDS GO WILD!!! Mashed potato cake success! 30 seconds later the moment is over and gone…like it never even happened. Until next time kitchen….until next time.
If you want to have an adventure like mine then grab the recipe below and get going! This potato cake is creamy and oh so delicious!
- Potato Cake:
- 4-6 cakes depending on how big you make them
- 8 Yukon gold potatoes
- 1 medium onion
- 2 tbs olive oil
- 2 cloves garlic
- ½ tsp dry parsley
- ¼ C sunflower seed butter (or nut butter of choice, although I do not recommend peanut butter for this recipe)
- 1 flax egg (1 tbs ground flax + 3 tbs water)
- ¼ C soy creamer
- 1 C daiya cheese
- 1 C bread crumbs
- 8-10 sunflower sprouts (optional)
- 1 Nasturtium flower (optional)
- Puree Topping:
- 1 C baby carrots
- 1 sweet potato
- For potato cake:
- Place a large pot of salted water on the stove. Slice gold potatoes with skin on into even pieces. Place in pot and boil for 15 minutes or until tender.
- Drain and place gold potatoes back into pot and back on stove. Toast potatoes a little bit to get the excess water off of them. Remove from heat.
- Add all other ingredients (except Nasturtium) and mix well.
- Form mixture into patties.
- Add a large skillet to stove on medium heat. Add 2 tbs olive oil.
- Once oil is hot, add 2 potato cakes to skillet and cook for 5-10 minutes on each side. Watch this part as you do not want to burn your patties. You’ll know they are ready to flip after a brown crust forms on one side.
- For puree topping:
- Place a small sauce pan on stove and add carrots. Cover with water and bring to a boil for 15 minutes or until tender.
- Stab sweet potato several times all over. Place in microwave for 8-10 minutes or until tender. Once cooled, skin and set aside.
- Once carrots are soft, drain and add to a blender or food processor. Add sweet potato and blend until smooth. You can add salt and pepper here if you would like. I chose not to as I liked the sweet contrast to the savory potato cake.
- Assembly:
- Place potato cake on plate and add approx 2-3 tbs puree on top. Add sprouts and Nasturtium on top of that. Dig in!
Val says
I love mashed potatoes but it looks too pretty to eat!
Jenn says
That’s the best part about edible flowers! Haha!
Jack Stone says
Looks absolutely delicious!
Jenn says
Hope you enjoy it as much as I did!