These Vegan Potato Cakes use vegan ricotta cheese in place of eggs to hold together the potatoes and spinach, creating a tasty chipotle-flavored and lunch or dinner recipe.
POTATO CAKES! Dairy free, gluten free chipotle potato cakes that I’m so excited to share with you. Though I’ve mentioned that I hate playing favorites with my recipes, sometimes it just happens and these vegan potato cakes are absolutely a new favorite of mine.
I actually came across this recipe on Pinterest, and I had seen vegan ricotta in a handful of recipes before, so I decided to give it a shot and combine them into a single savory potato cake recipe. Oh and hopefully you’re not sick of chipotle flavored food yet? I’m very aware that garlic flavored everything is popular, and an automatic “win” for so many people, but I just love the kick that chipotle seasoning provides.
I’ll admit these potato cakes take a little longer to make than most of my other recipes, but I’ve also noticed that some of my most popular recipes fall into the “more than 30 minutes to make” category, like these quinoa meatballs. The good news is that this recipes makes 20 !!! potato cakes, so you’ll be able to feed a bunch of people or have leftovers.
Ok so let’s talk through the recipe.
You’ll start by peeling the potatoes and then cutting them into approximately 1” cubes before placing them in a large saucepan filled with water and bringing that to a boil. While you’re waiting for the water to boil, you’ll want to prep the vegan ricotta.
Tip: you can absolutely use a head of cauliflower, but if you’re able to find cauliflower life it’ll allow you to skip a step in this process.
You’ll start by adding some cashews OR macadamia nuts to your food processor and pulsing for 20 seconds to so. If you have cauliflower rice, you’ll want to cook that either over the stove or the microwave and then add it to the food processor so that the nuts and cauliflower are combined. If you don’t have cauliflower rice, you’ll need to remove the blended nuts from the food processor and then add the cauliflower by itself and turn it into cauliflower rice, and then add the nuts back in. Next, pour the ricotta into a bowl and add the seasonings: chipotle seasoning, green onion, garlic, salt, and pepper.
Once the potatoes are cooked, drain the water and add them to the bowl with the ricotta, stirring everything together and mashing some of the potatoes but also leaving a few chunks in there too. Last, you’ll sauté the spinach with some olive oil and garlic and then stir it into the potato mixture. The rest is easy—form them into patties and cook them over a skillet until golden and crispy on the outside.
You’re going to love these vegan potato cakes, trust me. Happy Monday!Print
Vegan Potato Cakes
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 20 potato cakes 1x
- 6 Idaho potatoes, peeled and diced
- 2 cups cauliflower rice*
- 1 cup raw cashews OR macadamia nuts
- 1 1/2 tsp chipotle seasoning
- 1/4 cup green onions
- 1 garlic clove, minced
- 4 cups spinach
- 1–2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings:
- Mayo+chipotle seasoning
- Start by peeling and dicing the potatoes, and then place them in a large saucepan, cover the potatoes with an inch or so of water, and bring them to a boil. Once boiling, reduce heat to a simmer, cover with a lid and simmer for 10-15 minutes or until potatoes are soft.
- While potatoes are boiling, Place the cashews or macadamia nuts (both work well so just use what you have on hand!) in a food processor and pulse for a few seconds, then add in the cauliflower rice. If you’re using regular cauliflower, remove the blended nuts from your food processor and then add the cauliflower to create cauliflower rice, and THEN add the blended nuts back in so that they’re combined.
- Pour the cauliflower-nut mixture into a bowl and add the chipotle seasoning, green onions and garlic; stir to combine.
- Once the potatoes are done cooking, drain the water and then pour them into the bowl with the chipotle cauliflower; use a fork on spoon to stir everything together, mashing most of the potatoes but keeping a few chunks in there.
- Last, heat oil in a skillet and sauté spinach until soft; stir the spinach into the potatoes.
- Next, form the potatoes into potato patties/cakes. Heat oil in a skillet and cook patties until golden brown on both sides. Repeat this process until all patties have been cooked.
- Enjoy on a salad, with breakfast or as a dinner side!