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Vegan Potato Patties with Herbs
Vegan Potato Patties with Herbs

Vegan Potato Patties with Herbs
In the heart of a bustling kitchen, where the scent of fresh herbs mingles with the warmth of cooking potatoes, there exists a humble yet delightful creation: Vegan Potato Patties with Herbs. This dish is a celebration of simplicity and…
Vegan Potato Patties with Herbs
Source
Ingredients:
1
Servings
  • 4
    item
     large potatoes, peeled and cubed
  • 2
    tbsp
     flaxseed meal
  • 6
    tbsp
     water
  • 60
    ml
     finely chopped fresh herbs (such as parsley, cilantro, dill, or chives)
  • 2
    clove
     garlic, minced
  • 60
    ml
     breadcrumbs (gluten-free if desired)
  • 1
    item
     salt and pepper to taste
  • 1
    item
     olive oil for cooking
Vegan Potato Patties with Herbs
Instructions:
  1. Prepare Flaxseed “Egg”: In a small bowl, mix together flaxseed meal and water. Let it sit for 5-10 minutes to thicken.
  2. Cook Potatoes: Boil or steam the cubed potatoes until fork-tender, about 10-15 minutes. Drain and allow them to cool slightly.
  3. Mash Potatoes: Transfer the cooked potatoes to a large mixing bowl and mash them until smooth.
  4. Mix Ingredients: Add the prepared flaxseed “egg,” chopped fresh herbs, minced garlic, breadcrumbs, salt, and pepper to the mashed potatoes. Mix until well combined.
  5. Form Patties: Divide the mixture into equal portions and shape them into patties using your hands. Place the formed patties on a baking sheet lined with parchment paper.
  6. Chill: Refrigerate the patties for at least 30 minutes to help them firm up.
  7. Cook Patties: Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy. Alternatively, bake the patties in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through.
  8. Serve: Remove the patties from the heat and serve them hot with your favorite dipping sauce or vegan aioli.
  • 4
    item
     large potatoes, peeled and cubed
  • 2
    tbsp
     flaxseed meal
  • 6
    tbsp
     water
  • 60
    ml
     finely chopped fresh herbs (such as parsley, cilantro, dill, or chives)
  • 2
    clove
     garlic, minced
  • 60
    ml
     breadcrumbs (gluten-free if desired)
  • 1
    item
     salt and pepper to taste
  • 1
    item
     olive oil for cooking
1
Servings
0

Prepare Flaxseed “Egg”: In a small bowl, mix together flaxseed meal and water. Let it sit for 5-10 minutes to thicken.

Cook Potatoes: Boil or steam the cubed potatoes until fork-tender, about 10-15 minutes. Drain and allow them to cool slightly.

Mash Potatoes: Transfer the cooked potatoes to a large mixing bowl and mash them until smooth.

Mix Ingredients: Add the prepared flaxseed “egg,” chopped fresh herbs, minced garlic, breadcrumbs, salt, and pepper to the mashed potatoes. Mix until well combined.

Form Patties: Divide the mixture into equal portions and shape them into patties using your hands. Place the formed patties on a baking sheet lined with parchment paper.

Chill: Refrigerate the patties for at least 30 minutes to help them firm up.

Cook Patties: Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy. Alternatively, bake the patties in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through.

Serve: Remove the patties from the heat and serve them hot with your favorite dipping sauce or vegan aioli.

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