These cheesy vegan potato cakes are quick and very easy to make! It makes a simple and tasty side dish, dinner or lunch, and it’s the best way to use up leftover potatoes!
What would you say about some delicious potato cakes, that are crispy on the outside and creamy on the inside? I think, it couldn’t get any better, especially when it’s loaded with cheese! These potato cakes are sort of like veggie and potato fritters, but they’re made from mashed potatoes and also contain a little vegan cheese, carrots, fresh herbs and spices. That’s it! Super simple, healthy and SO GOOD!
Easy cheesy potato cakes make leftover potatoes into a delicious meal!
If you’re anything like me, I always seem to prepare some extra food for the next days, so I usually end up with leftovers. Either I freeze them or use them for other recipes, like these mashed potato cakes. Anyways, they’re so delicious that you‘ll definitely boil up some potatoes to make these yummy potato cakes, if you don’t already have any leftover potatoes. I‘m sure this recipe will become your new favorite, because everyone will love these tasty cheesy potato cakes, even your kids!
How to make easy vegan potato cakes
These crispy creamy and cheesy potato cakes can be made super fast. Actually, if you have any cooked potatoes left, they’re ready in only 15 minutes. You could also use leftover mashed potatoes, but please make sure that you didn’t add too much milk and butter. Otherwise you‘ll probably end up in adding too much flour. Then the potato cakes will get bland and floury.
Simply mash your potatoes, add a little vegan cheese, chopped herbs, a pinch of salt, ground pepper and nutmeg. Mix all the ingredients together, then form to cakes in your desired size. Coat each cake in some flour or bread crumbs and fry in vegetable oil until golden brown and crispy on both sides.
Add your favorite vegetables
These Leftover Mashed Potato Cakes are crispy on the outside, tender on the inside and full of flavor! You can really get creative with the seasonings and add ins in this easy recipe! Pretty much anything in your fridge will do. If you’re in the mood to modify this recipe, you could also stuff them with mushrooms or with spinach cream or with a creamy pumpkin filling. Anyways, they make a perfect light and hearty meal, and they’re a great way to use up any leftover Thanksgiving mashed potatoes.
I hope you’ll love these simple vegan potato cakes. They’re:
- Vegan
- Egg-free
- Dairy-free
- Healthy
- Quick & Easy to make
- Crispy on the outside
- Creamy & Cheesy
- A great way to use up leftover potatoes
- So delicious!
Crispy baked leftover potato cakes
What I love about this recipe, is that it requires pan frying rather than deep frying and that’s much healthier. I would recommend serving these potato cakes immediately while they’re still hot, but I also like them when they’re cold. If you have any mashed potato cakes left, you could also reheat them in the oven. Just bake for 10-12 minutes at 350°F until warm and crispy. They’ll get a little more crispy rather than just pan-fried, but maybe you’ll like them even more that way.
If you like this recipe, you might also like my potato fritters with mushrooms and cashew cream cheese, vegan croquettes with spinach, or crispy baked smashed potatoes. Have fun trying this recipe and please let me know if you enjoyed them!
Vegan Potato Cakes (easy recipe)
Author:Ingredients
- 1 lbs potatoes * (500 g)
- 1 carrot (100 g) or more potatoes
- ⅓ cup all-purpose or rice flour 35 g
- 1-2 tbsp spring onion or chives chopped
- 1 tbsp parsley chopped
- ¾ tsp salt
- ¼ tsp black pepper
- pinch of nutmeg
- ⅓ cup shredded vegan cheese (40 g) optional
- 2 tbsp cooking oil for frying
- additional flour (or bread crumbs) optional for coating
- vegan parmesan cheese optional to garnish
Instructions
- In a pot with water, cook the whole potatoes with their skin on and the carrot until tender, then drain and peel the potatoes. Place the peeled potatoes and carrot in a bowl and mash using a potato masher. Set aside to cool.
- Once cooled, add herbs, seasonings, flour, and vegan cheese (if using) and mix until just combined.
- Form 6-8 balls of dough (or make smaller cakes if you prefer). Roll each ball in additional flour (or bread crumbs), then gently flattening into patties.
- In a large skillet, heat 2 tablespoons of cooking oil over medium heat.
- Fry each potato cake on one side for about 3-5 minutes, until golden brown and crispy. Then flip and fry on the other side.
- Sprinkle with fresh herbs and serve with cashew dip and vegan parmesan cheese.
- Enjoy!
Notes
- This recipe works best with boiled whole potatoes, but you could also use leftover mashed potatoes. If the mixture is very moist, you may need more flour. Please do not use instant mashed potatoes.
- Leftovers can be stored in the refrigerator for 2-3 days. Then reheat in a hot oven at 350°F for approx. 10-12 minutes until warm and crispy.
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These are sooo delicious! I didn’t even have some ingredients & they still turned out amazing! They’re a new favorite & will be made often. Thank you! 😊
Hi Nina, so glad you enjoyed these vegan potato cakes! Thank you for your feedback! 🙂 Lots of love, Bianca <3
Sie sind sehr geschmackvoll und haben eine tolle Konsistent. Kann man auch anstatt den veganen Reibekäse auch Spinatstückchen (gehackte Spinatblätter) unter die Masse mischen?
Liebe Hannah, es freut mich immer sehr zu hören, wenn es schmeckt 🙂 Vielen Dank dafür! Durch den Käse hält die Masse noch etwas besser zusammen, aber man kann den Käse natürlich auch weglassen. Spinat ist natürlich auch eine tolle Ergänzung! Ich empfehle dir jedoch, frischen Spinat vorher ca. 1 Minute zu dünsten bis er zusammengefallen ist und anschließend gut auszudrücken, damit die Kartoffelmasse auch nicht zu weich wird. Wenn du gefrorenen Spinat nimmst, solltest du diesen vorher auftauen und ebenfalls gut ausdrücken. Liebe Grüße, Bianca
Ich hatte auch schon vorher, bevor ich das Kommentar geschrieben habe das mit Spinat ausprobiert und in eine Gemüsefüllung gemacht, es hat wirklich gut geklappt und auch sehr gut geschmeckt. Es freut mich, dass du mir auch den Tipp mit dem TK-Spinat gegeben hast, weil ich habe frischen Spinat genommen natürlich auch so zubereitet wie du es geschrieben hattest und ich fand es sehr fein, ich hatte auch dann noch mit anderen Gemüse gemischt. Heute habe ich auf Instagram gesehen, dass du dann halt auch so ein Rezept dazu gemacht hast und das freut mich richtig, dass zwei leidenschaftliche Köche den gleichen Gedanken bekommen und immer weiter an seinen eigenen Rezepten arbeiten und auch verbessern und dies mit den Mitmenschen teilen. Sowas macht mich richtig glücklich und es spornt einen an, immer weiter die Genuss- und Expeerimentierwelt im Bereich kochen und backen stets zu erweitern.
Mit freundlichen Grüßen Hannah
Liebe Hannah, ich danke dir so sehr für diesen lieben Kommentar und freue mich natürlich sehr darüber, dass dir die Potato Cakes mit Spinat geschmeckt haben! Das Rezept für gefüllte Potato Cakes ist in meinem Kochbuch “Vegan Foodporn”, welches nächste Woche auch im Handel erhältlich sein wird. Man kann es aber jetzt auch schon vorbestellen! 🙂 Falls du neue Rezept-Wünsche oder Ideen hast, kannst du mir diese jederzeit gerne zusenden! Ich bin mir sicher, dass wir da auch wieder den gleichen Geschmack haben, hihi! Liebe Grüße, Bianca
These look delicious! But they are NOT Plant-Based. Vegan is not the same as Plant-Based!!! Please make sure to label your recipes correctly!
Thanks for bringing this up – can you explain what you mean here? I’m interested in understanding the difference.
Of course they are plant based. There are no animal products in the recipe.
Why are they not plant-based?
I’m doing oil free so can I bake them in the oven instead?
You could try it but I recommend to brush them with a little oil, or they will be too try and not delicious.
I made them by coating them in bread crumbs and popping them in the air fryer and they turned out perfect!
So glad they turned out amazing in an airfryer! Thank you so much for your feedback! 😊
Just so delicious 🙂 i am so glad i found her page??
Thank you!? So happy about that <3
Hello! This looks amazing, I’m going to try to do them this week, you think it would work with sweet potato as well ?
Hi Laura,
Sure you can do it with sweet potato but I recommend to combine regular potatoes and sweet potatoes because the texture will be softer when using only sweet potato. Otherwise, you could also add more flour or cornstarch.
Much Love,
Bianca ❤️
Waauw! These were amazing.
So tastefull and yummie! Really one of my favorites.
Next time I will skip the cheese because I don’t think they need it for the taste.
Thank you so much, Valerie!
So happy that you like it! ?
Of course, you can skip the cheese. It’s just an option.
Lots of love,
Bianca ❤️
Thank you for the recipe, Bianca! I made these last night and fried them in vegan butter — and like you described, they were perfectly crispy outside and creamy inside!
My mom and I are in love with these potato cakes, so we will be making them regularly now! So good <3
Hi Lenny,
So glad that you and also your mom liked this recipe!
Thank you so much for your kind comment.
Lots of love,
Bianca ?❤️
I can almost taste them from here! I love potatoes sooo much, and this recipe is such a great way to use the leftovers! Genius! x
Hi Anna,
So glad that you like Potatoes too!
Thank you so much for your kind feedback.
Hope you’ll like this recipe if you try it.
Lots of love,
Bianca ?❤️
Potato cakes are awesome and so tasty. 🙂
Much love, Ela
Hi Ela,
Yes, I really love them too!
Thank you for your comment.
Lots of love,
Bianca ?❤️