Vegan Courgette and Potato Cakes
Contents
1 kg of Potatoes
2 zucchinis medium size
1/4 Ultimate Turmeric Vegan Cheese Sauce
1 tablespoon Natural Extra Virgin Olive Oil
1-2 cloves of garlic
1/2 teaspoon coconut
1 tablespoon fresh mint, salt to taste
pepper to your taste
Vegetable oil for frying
Instructions
Wash the potatoes thoroughly, pierce the skin with a fork, place in a glass bowl with some water and microwave at 800W for 20 minutes. Leave it to rest for 10 minutes without opening the microwave door. Remove the potatoes from the microwave and carefully peel the skins while they are still hot. Season with salt, pepper and nutmeg, then mash until smooth. Set aside to cool completely. Finely chop the garlic and slice the zucchini into 3 mm thick slices. Add to a pan with olive oil and sauté until cooked through (about 20 minutes). Turn off the heat, add some chopped mint, give it a final stir and let it cool. After cooling, combine the zucchinis with turmeric cheese sauce. Divide the mashed potatoes into 8 parts. Form each portion into a ball and flatten the potato mixture. Place it with the palm of your hand on a baking paper. Pour turmeric and pumpkin filling over 4 disks. Carefully place the other disk over the base and filling and seal the edges tightly. Heat 1/2 inch of vegetable oil in a pan. Fry the potato cakes for 4-5 minutes on each side until golden brown. Transfer the potato cakes to a plate lined with kitchen paper to absorb excess oil. Serve immediately for sealed filling.

Vegan Courgette and Potato Cakes: A Delicious Plant-Based Delight
Indulge in the savory flavors of our Vegan Courgette and Potato Cakes, a delightful dish that’s perfect for any occasion. Made with wholesome ingredients and bursting with flavor, these cakes are sure to satisfy your taste buds while also being suitable for a vegan lifestyle. Let’s dive into the details of this mouthwatering recipe and learn how to create it in your own kitchen.
Ingredients:
- 1 kg of Potatoes
- 2 medium-sized zucchinis
- 1/4 Ultimate Turmeric Vegan Cheese Sauce
- 1 tablespoon Natural Extra Virgin Olive Oil
- 1-2 cloves of garlic
- 1/2 teaspoon coconut oil
- 1 tablespoon fresh mint
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Instructions:
- Prepare Potatoes: Wash the potatoes thoroughly and pierce the skin with a fork. Place them in a glass bowl with some water and microwave at 800W for 20 minutes. Allow them to rest for 10 minutes without opening the microwave door. Carefully peel the skins from the hot potatoes and season with salt, pepper, and nutmeg. Mash the potatoes until smooth and set aside to cool completely.
- Cook Courgettes: Finely chop the garlic and slice the zucchinis into 3 mm thick slices. Add them to a pan with olive oil and sauté until cooked through, about 20 minutes. Turn off the heat, add chopped mint, give it a final stir, and let it cool.
- Combine Ingredients: Once cooled, combine the sautéed zucchinis with the turmeric cheese sauce.
- Form Potato Cakes: Divide the mashed potatoes into 8 parts. Form each portion into a ball and flatten the potato mixture. Place it on a piece of baking paper. Pour the turmeric and zucchini filling over 4 disks. Carefully place the remaining disks over the filling and seal the edges tightly.
- Fry Potato Cakes: Heat 1/2 inch of vegetable oil in a pan. Fry the potato cakes for 4-5 minutes on each side until golden brown.
- Serve: Transfer the potato cakes to a plate lined with kitchen paper to absorb excess oil. Serve immediately for a delightful treat.
Useful Tips:
- Ensure the mashed potatoes are completely cooled before forming the cakes to prevent them from falling apart.
- You can customize the filling by adding your favorite herbs or spices for extra flavor.
- Serve the potato cakes with a side salad or dipping sauce for a complete meal experience.
Enjoy the delectable flavors and satisfying textures of these Vegan Courgette and Potato Cakes, perfect for vegans and non-vegans alike!