Savoury and satisfying Mashed Potato and Corn Cakes are crispy on the outside, soft and buttery on the inside with a hint of cheesiness and pops of yellow and green throughout. These plant-based beauties are a great way to repurpose leftover mashed potatoes and can be made gluten-free by swapping out all the all-purpose flour for gluten-free flour.
Enjoy as an appetizer, snack or pair with a soup or a salad, like my Lemon Cucumber Salad or Mandarin Quinoa Salad for lunch or a light dinner.
Mashed Potatoes & Corn Cakes
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Yields 6-8 cakes | 176 calories/serving
Ingredients
For Mashed Potatoes & Corn Cakes
2 cups cold mashed potato (I used purple you could white, yellow or orange sweet potato)
1/4 cup corn kernels
1/3 cup all-purpose flour (more if needed)
plant milk or water (if needed)
2 tbsp nutritional yeast
2 tbsp green onion
1/4 tsp salt or to taste
1/4 tsp fresh ground black pepper (or to taste)
Garnish with vegan sour cream and fresh dill
Instructions / Mashed Potatoes & Corn Cakes
- Add mashed potatoes to a bowl. If there are any large lumps mash them with a potato masher or a fork.
- Add corn, green onion, flour, nutritional yeast. Season with salt and pepper. Different potatoes have a different consistency. If the mixture is too dry add plant milk or water 1 tsp at a time until dough is not too dry. If the mixture is too wet add flour 1 tbsp at a time until dough is able to be handled.
- Scoop out 1/4 cup of potato mixture and form into 2 1/2 inch cakes.
- Place a non-stick skillet over medium/high heat. Add cakes and fry for 4-5 minutes on each side or until golden brown. If your cakes stick to your pan add a tbsp of vegetable oil or plant butter before frying.
Have Little Ones Interested in Helping?
My whole family gets involved when we make dinner and it is some of our favourite memories. My daughter Carrington loves helping me in the kitchen. She even has her own crinkle knife that she uses to help cut vegetables. This is a great dish to get your kids involved. Little hands will love mixing together the potato mixture and forming the cakes. Just make sure they wash their hands first.
These potato cakes are so versatile. You can choose to follow the recipe and top them with vegan sour cream and dill as I did, or make your own creations using coconut bacon bits, homemade ketchup, vegan chipotle aioli, or hot sauce.
For more plant-based recipes from Susan Pratt and SusanCooksVegan recipe collection, click the link in her bio below!
Author Profile
- Susan Pratt is an entrepreneur, vegan chef, food photographer and author who enjoys life with her family in beautiful North Vancouver. Susan shares her love of cooking vegan for her family through her SusanCooksVegan brand that eating healthy doesn't need to be daunting or inaccessible. Susan creates approachable, delicious and visually appealing plant-based dishes and shares recipes and video demos on her website. Watch for the exciting upcoming launch of The Susan Cooks Vegan Cooking Show series on UnchainedTV: Vegan News Network.
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