Here’s a vegan version of the Italian Potato Cakes recipe, along with instructions and nutritional information:
Ingredients:
- 2 large potatoes, peeled and diced
- 1/2 cup cooked cannellini beans, drained and rinsed
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup breadcrumbs (gluten-free if needed)
- Cooking spray or additional olive oil for frying
Instructions:
- Place the diced potatoes in a large pot of water. Bring to a boil and cook until the potatoes are fork-tender, about 10-15 minutes. Drain the potatoes and let them cool slightly.
- In a large mixing bowl, mash the cooked potatoes with a fork or potato masher until smooth.
- Add the cooked cannellini beans to the mashed potatoes and mash them together until well combined.
- Stir in the finely chopped onion, minced garlic, nutritional yeast, olive oil, dried oregano, dried basil, salt, and pepper. Mix until all the ingredients are evenly distributed.
- Divide the potato mixture into equal portions and shape each portion into a patty.
- Place the breadcrumbs on a plate. Coat each potato patty in breadcrumbs, pressing gently to adhere.
- Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or olive oil.
- Place the potato cakes in the skillet and cook until golden brown and crispy on both sides, about 4-5 minutes per side.
- Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
- Serve the Italian potato cakes hot with your favorite marinara sauce or vegan sour cream for dipping, if desired.
Nutritional Information (per serving, makes 4 servings):
- Calories: 180
- Total Fat: 4g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 31g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 6g
Note: Nutritional values are approximate and may vary depending on specific ingredients used.