This is one of our favourite light Summer meals at the moment but I don’t think that I could say goodbye to it in Winter so I would just serve it with steamed veggies instead of salad.
The Dill Potato Cakes are really easy to make and even though I have provided exact measurements in the ingredients, it’s really a dish where you can play around with quantities. You can also freeze extras after you breadcrumb them but before crisping in pan. They defrost quite quickly in warm weather (or the microwave) and with just a couple of minutes in the frypan, make a really quick and delicious meal when you don’t feel like cooking.
The Potato Cakes go really well with Sweet Tomato Chutney and it also looks really pretty if you are serving to guests because you can put a spoonful of bright red chutney on the potato cake then a dollop of vegan sour cream and a sprinkling of micro herbs or watercress. Very pretty and Summery!
- 600g potatoes
- 200g purple sweet potatoes (white Flesh)
- 180g Shallots
- 1 tsp Sea Salt
- Handful Dill
- 2 tbsp vegan sour cream
- 3 tbsp Olive Oil
- 1 cup GF Vegan Breadcrumbs
- Salt & Pepper
- Peel potatoes and sweet potatoes, chop and add to a saucepan. Cover with water and add 1-2 tsp sea salt. Bring to boil and simmer until cooked through.
- Drain and move to a large bowl. Use a potato masher to mash thoroughly combining the sweet potato with the potato. Either leave on the bench to cool or in the fridge for about ½ hour.
- Heat 1 tbsp olive oil in a frypan over medium heat.
- Finely chop the shallots and add to frypan (you could substitute with onions but I really like the more delicate flavour of shallots for this dish). Cook, stirring regularly, until shallots are soft and translucent. This should only take a couple of minutes. Be careful that heat isn't too high because you don't want shallots too brown or burnt.
- Add shallots to cooled potatoes. Also add 1 handful of finely chopped dill, 2 tbsp vegan sour cream and mix to combine. You can omit the sour cream if you don't have any and it will still be yummy.
- Season to taste with salt and pepper.
- Put the breadcrumbs in a medium size bowl. Using your hands, form balls from the potato mixture and flatten into hamburger patty sized cakes. Lightly press into the breadcrumbs on both sides and place on baking paper.
- Heat remaining 3 tbsp olive oil and once sizzling, add potato cakes (allowing enough room to be able to easily move with your egg flip). Cooking is fairly quick (1-2 minutes per side)because everything in the mix is already cooked - you just want to heat the centres and crisp up the outside. Once you are happy with colour and crispiness, remove and drain on paper towel.
- Serve with Sweet Tomato Chutney (recipe found in Sides/Sauces/Snacks), a dollop of vegan sour cream and salad. Enjoy!
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