Recipes & Tips:
Vegan and Gluten Free Potato cakes
Yields: 12 potato cakes
8 EarthFresh Yellow Potatoes, Best for Mashing
¼ cup Gluten Free flour
1 tbsp. (15ml) coconut oil
1 cup oyster mushrooms, chopped
1 cup cremini mushrooms, chopped
1 cup button mushrooms, chopped
1 onion, chopped
2 garlic cloves, minced
½ cup fresh dill, chopped
1 tsp. (5ml) salt
1 tsp. (5ml) pepper
3 tbsp. (45ml) olive oil
Wash, dry and cut potatoes into even chunks. Place potatoes into a large pot of cold, salted water and bring to a boil over high heat. Reduce heat to a medium and continuing cooking until potatoes are fork tender.
Meanwhile, add the olive oil to a pan and melt over medium heat. Add the mushrooms, onions, garlic, fresh dill, salt and pepper and sauté for 7 minutes until onions are translucent. Set aside.
Drain and transfer the cooked potatoes to a medium bowl. Add the Gluten-Free flour and lightly mash the potatoes until smooth and lump free. Set aside.
Making the potato cakes:
Divide the mashed potatoes into twenty-four even pieces, roll each piece into a ball and then flatten. Add three tablespoons of the mushroom, onion and garlic mixture to the center of the twelve potato disks.
Place the remaining flattened potato disks onto the twelve potato disks that have the filling. Gently pinched the edges together of the two disks, forming a seal. Finish by forming each Potato patty into a puck shape.
Using a large frying pan, heat three tablespoons of olive oil. Working in batches, pan-fry the potato patties for four minutes on each side until golden brown. Place finished patties on a paper towel to soak up excess oil and allow to cool for three to five minutes.
Serve warm or cold and enjoy!