I’ve been perfecting this recipe for veggie mashed potato cakes for a couple of weeks now, and I finally have it!
My son Darrol Henry used to love broccoli. LOVE. He’d devour it by the spoonful as a puree, but now that he’s off of purees he throws every piece of broccoli on the floor. He may not like little broccoli trees on their own, but he wolfs them down in these veggie potato cakes!
More me-tested, kid-friendly recipes: Veggie Pasta Bowl; Blueberry Chia Muffins; Easy Rice and Beans (just skip the cilantro and sunflower seeds for young kids)
My original plan was to fry these up like patties, but they’re so easy to make in a muffin pan. I can make a batch of potato cakes on a Sunday afternoon, and Darrol is set for lunches for the whole week! He usually eats two potato cakes for lunch, and sometimes I follow up with a little chopped up fruit for dessert. It’s so great to see my guy eating his broccoli!
You can serve these hot or cold, and they’re great as leftovers. My favorite way to reheat them is pan frying. Just pop a couple of potato cakes into a oiled frying pan on medium, flatten with a spatula, and brown each side for just a few minutes. YUM!
Mashed Potato Veggie Cakes
Ingredients
- 2 tablespoons olive oil
- 1 cup broccoli, chopped (kale or other dark, leafy greens work well, too!)
- 1/2 cup shredded carrots (or any other tasty root veggie)
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Perfect Mashed Potatoes
- 1 teaspoon coriander
- 1 15 ounce can white beans
- 2 tablespoons flax meal
- 2 tablespoon nutritional yeast (optional)
Method
- Preheat the oven to 375F.
- In a frying pan, heat the oil on medium heat and cook the veggies until they’re nice and soft, about 5-7 minutes.
- Combine the veggie mixture with the remaining ingredients in a large bowl, and use your immersion blender to make a chunky puree. You can also do this in batches in a regular blender, but an immersion blender does a much better job.
- Divide the mixture between 12 lined muffin tins.
- Bake for 25 minutes, and let the cakes cool for 5 minutes before serving.
I’m going to make these and try to figure out how to make a savory sweet potato “frosting” to go on top. Thanks for the recipe! 🙂