Vegan Potato Cakes with Carrot and Rice

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If you’re looking for a delightful plant-based dish that packs a punch in flavor and nutrition, look no further! These Vegan Potato Cakes with Carrot and Rice are not just easy to make, but they’re also incredibly satisfying. Perfectly crispy on the outside and soft on the inside, these cakes are straight-up comfort food. Whether you serve them as an appetizer, snack, or main dish, they will surely impress family and friends. Pair them with your favorite dipping sauce, and you have a winning meal.

Why This Recipe Is a Must-Try

These potato cakes are one of those recipes that prove you can create something delicious and wholesome with just a few simple ingredients. They are naturally vegan, gluten-free, and can easily be adapted to suit your taste preferences. Made with wholesome potatoes, hearty rice, and vibrant carrots, they hit all the right notes in terms of texture and flavor. They are versatile enough to serve for lunch, dinner, or even brunch. Plus, they are an excellent way to sneak in some extra veggies, making them perfect for the whole family!

Ingredients

To make these delicious Vegan Potato Cakes with Carrot and Rice, you will need the following ingredients:

• 1 pound (450g) potatoes, russets, peeled
• ½ cup (100g) rice, uncooked
• 4 teaspoons vegetable oil, divided
• 2 small yellow onions, diced
• 2 carrots, peeled and grated
• 5 tablespoons fresh parsley leaves, chopped
• Salt to taste

How To Make Vegan Potato Cakes with Carrot and Rice

Step 1: Cook the Rice

Start by cooking the rice according to the package instructions. Typically, you’ll want to combine it with water in a pot, bring it to a boil, then reduce the heat, cover, and let it simmer until it’s fluffy and cooked through, usually about 15–20 minutes.

Step 2: Prepare the Potatoes

While the rice is cooking, peel and dice the potatoes into small chunks. Place them in a large pot of salted water and bring to a boil. Cook until they are tender, about 15–20 minutes. You want them soft enough to mash easily, so don’t rush this step!

Step 3: Sauté the Onions

In a skillet, heat 2 teaspoons of vegetable oil over medium heat. Add the diced onions and sauté until they are translucent and slightly golden, about 5–7 minutes. Remove from heat and let cool slightly.

Step 4: Mash the Potatoes

Once the potatoes are done cooking, drain them and return them to the pot. Mash them with a fork or a potato masher until they are smooth but still have some texture.

Step 5: Combine Ingredients

In a large bowl, combine the mashed potatoes, cooked rice, sautéed onions, grated carrots, fresh parsley, and salt to taste. Mix everything well until thoroughly combined.

Step 6: Form the Cakes

With your hands, take a small amount of the mixture and form it into patties, about 3–4 inches in diameter. Place them on a plate or a baking sheet as you go.

Step 7: Cook the Cakes

Heat the remaining 2 teaspoons of vegetable oil in your skillet over medium heat. Once hot, add the formed potato cakes in batches, making sure not to overcrowd the pan. Cook for about 4–5 minutes on each side or until golden brown and crispy.

Step 8: Serve and Enjoy!

Once cooked, transfer the potato cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm with your favorite dipping sauce, such as vegan sour cream or a tangy salsa. Enjoy the delicious flavors!

Expert Tips

• For extra crispiness, you can add some breadcrumbs to the mixture before forming the cakes.
• Make sure to let the cakes cool slightly before flipping them in the pan; this helps them stay intact.
• Test the seasonings! Before forming all the cakes, cook a small patty to taste and adjust the salt if needed.
• These potato cakes freeze well! Prepare a larger batch and freeze them for an easy meal later on.

Variations and Customizations

• Feel free to add your favorite herbs or spices, such as dill, thyme, or cumin, for different flavor profiles.
• You can swap russet potatoes for sweet potatoes for a healthier twist and a bit of sweetness.
• Add in cooked peas or corn to the mixture for an extra pop of color and nutrients.
• For a smokier flavor, try adding a dash of smoked paprika to the mixture.

How to Store Leftovers

Store any leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet on medium heat for a few minutes on each side until warmed through and crispy again. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

FAQ

Can I use leftover mashed potatoes for this recipe?

Absolutely! Leftover mashed potatoes work perfectly in this recipe, just ensure they aren’t too watery.

Are these potato cakes gluten-free?

Yes, this recipe is naturally gluten-free as it uses no flour. Always check your rice packaging to ensure it’s gluten-free.

Can I bake the potato cakes instead of frying them?

Yes! For a healthier version, you can bake them in a preheated oven at 400°F (200°C) for about 25-30 minutes, flipping halfway through.

What sauces pair well with these potato cakes?

They go well with a variety of sauces, including vegan sour cream, salsa, tahini sauce, or even a sweet chili sauce for a kick of flavor!

Conclusion

We hope you enjoy making and savoring these Vegan Potato Cakes with Carrot and Rice. They are not only delicious and easy to prepare but also a fantastic way to incorporate more plant-based ingredients into your diet. Whether you serve them to guests or enjoy them as a cozy meal at home, these potato cakes will no doubt become a beloved recipe in your cooking repertoire. So gather your ingredients, get started, and relish in the comforting flavors of this delightful dish!

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