I used some dried herbs since that was all I had in the house. My daughter and I ate them for dinner last night and we both really enjoyed them. Reminiscent of a hash brown they are crispy on the outside and tender and creamy on the inside. We decided to kick it up a notch with some Sriracha aioli. Along with a salad this is a simple, easy dish or an interesting side for a larger meal.
I tried to scale the recipe as if you were making this for a single meal. This should make about five cakes.
Mashed Potato Cakes with Sriracha Aioli
For the mashed potato cakes:
3 red bliss potatoes, peeled
1 tbsp vegan butter
1 tbsp non dairy milk
1 tbsp dried parsley
Salt and pepper to taste
3 tbsp whole wheat flour
1 tbsp dried minced onion
Splash of non dairy milk
Olive oil for pan frying
For the Sriracha Aioli:
1/4 cup vegan mayonnaise
Sriracha sauce to taste
Boil the potatoes in water until fork tender. Drain and add to a bowl with the vegan butter and tablespoon of non dairy milk. Add dried parsley, salt and pepper and mash until smooth. Allow to cool.
When the potatoes are fully cooled add the whole wheat flour, dried minced onions and a splash of non dairy milk. Mix well.
Heat a skillet over medium high heat and add enough olive oil to coat the pan. When the oil is hot, using an ice cream scoop scoop out potatoes. The potatoes should be level in the scoop. Add to the pan and allow the scoop of potato to cook for a few minutes, until the bottom starts to crisp. Using a spatula press the potato down into a pancake shape. Flip and let brown on the other side. Remove from the pan and repeat with the rest of the potatoes. Add oil in between each cake.
To make the aioli simply add sriracha sauce to the mayo and whisk until smooth.