Cook potatoes in skin along with the carrot until tender, then drain and peel potatoes. Mash using a potato masher and let cool completely. (Optionally, use leftover mashed potatoes).
In a large mixing bowl, stir together mashed potatoes, herbs and seasonings. Add flour and vegan cheese and stir until all flour is incorporated.
Form 6-8 balls of dough (or make smaller cakes if you prefer). Roll each one in additional flour (or bread crumbs), then gently flattening into patties.
In a large skillet, heat up 2 tablespoons of plantbased oil on medium heat.
Fry each potato cake on one side for about 3-5 minutes, until golden brown. Then flip and fry on the other side.
Serve with cashew dip or vegan cream cheese and some more fresh herbs.
This recipe works best with cooked potatoes, but you could also use leftover mashed potatoes. If they are very moist, you may need more flour to hold in shape. Please do not use instant mashed potatoes.