Vegan Zucchini Stuffed Potato Cakes:

Ingredients:

  • 2 large potatoes, peeled and boiled until tender
  • 1 medium zucchini, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs (ensure they are vegan if needed)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil for frying

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Once the potatoes are boiled and tender, mash them in a large mixing bowl until smooth.
  3. In a separate bowl, mix together the grated zucchini, chopped onion, minced garlic, breadcrumbs, nutritional yeast, chopped parsley, salt, and pepper.
  4. Add the zucchini mixture to the mashed potatoes and mix until well combined.
  5. Take a small portion of the mixture and shape it into a small patty.
  6. Heat some olive oil in a skillet over medium heat. Once hot, add the potato cakes and cook until golden brown on both sides, about 3-4 minutes per side.
  7. Once all the potato cakes are cooked, transfer them to a baking sheet lined with parchment paper.
  8. Bake in the preheated oven for an additional 10-15 minutes to ensure they are cooked through.
  9. Serve the vegan zucchini stuffed potato cakes hot with your favorite dipping sauce or vegan sour cream.

Enjoy your delicious vegan zucchini stuffed potato cakes!

Introduction: Indulge in the harmonious blend of creamy mashed potatoes and fresh zucchini with our Vegan Zucchini Stuffed Potato Cakes recipe. These delightful cakes are not only bursting with flavor but also offer a nutritious twist on a classic favorite. Perfect for a savory appetizer or a satisfying main course, this recipe will surely impress both vegans and non-vegans alike.

Ingredients:

  • 2 large potatoes (approximately 400g), peeled and boiled until tender
  • 1 medium zucchini (about 200g), grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs (about 30g; ensure they are vegan if needed)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil for frying

Instructions:

  1. Preheat your oven to 375°F (190°C) to ensure a crispy finish for the potato cakes later on.
  2. Begin by peeling the potatoes and boiling them until they are fork-tender. This usually takes around 15-20 minutes, depending on the size of your potatoes.
  3. While the potatoes are cooking, grate the zucchini and finely chop the onion and garlic. These fresh ingredients will add depth and texture to the potato cakes.
  4. Once the potatoes are cooked, drain them and allow them to cool slightly before mashing them in a large mixing bowl. A smooth and creamy consistency is key to achieving perfectly textured potato cakes.
  5. In a separate bowl, combine the grated zucchini, chopped onion, minced garlic, breadcrumbs, nutritional yeast, chopped parsley, salt, and pepper. The nutritional yeast adds a cheesy flavor without the need for dairy, enhancing the overall taste of the potato cakes.
  6. Add the zucchini mixture to the mashed potatoes and gently fold everything together until well combined. Take care not to overmix, as this can result in dense potato cakes.
  7. With clean hands, take a small portion of the mixture and shape it into a small patty. Repeat this process until all the mixture has been used, forming uniform-sized potato cakes.
  8. Heat a generous amount of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the potato cakes, ensuring they are evenly spaced apart. Cooking them in batches may be necessary depending on the size of your skillet.
  9. Fry the potato cakes for approximately 3-4 minutes on each side, or until golden brown and crispy. The aroma of sizzling potatoes and zucchini will fill your kitchen, enticing your taste buds.
  10. Once all the potato cakes are cooked, transfer them to a baking sheet lined with parchment paper. This step ensures that any excess oil is drained away, resulting in lighter and healthier potato cakes.
  11. Bake the potato cakes in the preheated oven for an additional 10-15 minutes to ensure they are cooked through and heated evenly. This final step helps to lock in the flavors and creates a satisfying crunch on the outside.
  12. Serve the vegan zucchini stuffed potato cakes hot, garnished with a sprinkle of fresh parsley for an added burst of color. Pair them with your favorite dipping sauce or vegan sour cream for a delightful culinary experience.

Nutritional Information (per serving):

  • Calories: 180 kcal
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 210mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Protein: 5g

SmartPoints® Value: 5 per serving

Conclusion: Elevate your plant-based cooking repertoire with our Vegan Zucchini Stuffed Potato Cakes recipe. With simple yet flavorful ingredients and easy-to-follow instructions, these potato cakes are sure to become a household favorite. Whether served as a delightful appetizer at your next gathering or as a comforting weeknight dinner, these vegan delights are bound to impress even the most discerning palates. Try them today and embark on a culinary journey filled with taste and nutrition!