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These vegan potato cakes are easy and quick to make for lunch, dinner and also as an appetizer. In addition, they are gluten free, customizable, and a perfect way to use leftover mashed potatoes!
Since they are made from mashed potatoes, they are crispy on the outside but soft on the inside just like my vegan corn fritters or vegan crab cakes. You can even make stuffed vegan mashed potato cakes but I usually prefer this simple version.
You can eat them by themselves but they are also great for dipping in sriracha mayo, garlic aioli, thousand island dressing or tartar sauce. They are like vegan potato fritters but I think they are easier to make!
Before we jump into the recipe, let’s learn some tips and variations.
How to make vegan potato cakes
My favorite potatoes are Yukon gold because I don’t have to peel them and they are creamy. But you can peel them if you don’t want the skins.
Flour (Gluten free if preferred)
I use gluten free all purpose flour but you can use regular flour if you prefer. Flour will help with the consistency and also with binding it.
Green Onions (Spring Onions)
Adding lots of spring onions give mild onion flavor but makes them so flavorful. I don’t recommend omitting it because they will be bland.
Nutritional yeast is a great way to add a cheesy flavor for these vegan potato cakes. But you can use vegan cheese if you prefer.
We will be using a combination of onion powder, garlic powder, and also smoked paprika. Smoked paprika is by far my favorite seasoning because it gives so much flavor!
I usually use pink Himalayan sea salt in my cooking but you can use regular sea salt.
How to make it
- First, we will cook the potatoes in a large pot and then mash them with a fork or a potato masher.
- In the meantime, you can dice the green onions. Add all the ingredients in the bowl with the mashed potatoes and mix well.
- Now, form the patties with hands (I use 1/2 cup measuring cup to measure them evenly) and then cook them on a skillet 4 to 5 minutes on each side until golden brown. You can place them on a paper towel to remove the access oil after cooking.
Tips & Variations
- You can easily add peas, mushrooms, carrots or other vegetables to change up the flavor.
- Don’t overcrowd the pan so they can be crispy.
- You can also try adding hot sauce to make it spicy.
- If the dough is too moist, you can add more flour.
- Yukon gold potatoes work the best for this recipe so I don’t recommend subbing for russet.
- You can also coat them with gluten free bread crumbs before cooking for a crispier result.
- Always adjust to taste and add more salt if needed!
How to store vegan potato cakes
You can store the leftovers covered in the fridge for up to 5 days and then reheat them for 375 F until warm.
Can you freeze vegan Potato Cakes?
Yes, you can freeze the leftovers in a freezer friendly storage bag or container for up to 1 month.
These vegan mashed potato cakes are easy and quick to make. They are also:
- Crunchy on the outside, soft on the inside
- Perfect as a side, appetizer or main dish
- Gluten free & Dairy free
- And delicious!
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin
More plant based potato recipes to try
- EASY NICOISE SALAD RECIPE
- BUTTERNUT SQUASH CURRY
- VEGAN CHILI FRIES (HEALTHY & EASY)
- ROASTED POTATOES RECIPE (AIR-FRYER OR BAKED)
- VEGAN SPLIT PEA SOUP (STOVETOP OR INSTANT POT)
- VEGAN POTATO CURRY
These vegan potato cakes are easy and quick to make for lunch, dinner and as an appetizer. They are gluten free, customizable, and a perfect way to use leftover mashed potatoes!
- 4 medium yukon gold potatoes (diced evenly, peeled if prefered)
- 1/4 cup gluten free flour (sub for all purpose flour)
- 1/4 cup nutritional yeast
- 4 green onions (chopped)
- 1tsp onion powder
- 1 tsp garlic powder
- 1tsp smoked paprika
- 1 tsp salt
- 2 tbsp avocado oil (sub for olive oil)
- Add the diced potatoes in a large pot, add water to cover the potatoes and cook over medium high heat for 12 to 15 minutes until soft and fork tender.
- Add the cooked potatoes in a large bowl, mash them with a fork or a potato masher. Add the rest of the ingredients in the bowl and mix well.
- Form 8 patties with hands (I use a 1/2 cup measuring cup to measure). Place a large skillet over medium high heat, add the oil and when the oil is hot, cook the patties for about 5 minutes on each side until golden brown. Place them on a paper towel to remove the access oil.
- Serve with garlic aioli, sriracha mayo or tartar sauce.
Add peas, mushrooms, carrots or other vegetables to change up the flavor. Try adding hot sauce to make it spicy. Don’t overcrowd the pan.
If the dough is too moist, you can add more flour.
Yukon gold potatoes work the best for this recipe so I don’t recommend subbing for russet.
Coat them with gluten free bread crumbs before cooking for a crispier result.
Always adjust to taste and add more salt if needed!
- Serving Size: 6
- Calories: 181
- Sugar: 1.8g
- Sodium: 404.2mg
- Fat: 5.1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4.2g
- Protein: 5.3g
- Cholesterol: 0mg
Keywords: mashed potato cakes, vegan mashed potato cakes, potato cakes with mashed potato