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
Instructions
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!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/double-mashed-potato-cake/