Vegan Potato Cakes with Carrot and Rice
Delightful plant-based potato cakes that are crispy on the outside and soft on the inside, perfect for any meal.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Potatoes, russets, peeled
- ½ cup 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
Instructions
- Step 1: Cook the rice according to package instructions until fluffy, about 15–20 minutes.
- Step 2: Peel and dice the potatoes, boil in salted water until tender, about 15–20 minutes.
- Step 3: Sauté onions in 2 teaspoons of oil until translucent and golden, about 5–7 minutes.
- Step 4: Mash the cooked potatoes until smooth but textured.
- Step 5: Combine mashed potatoes, cooked rice, sautéed onions, grated carrots, parsley, and salt in a bowl.
- Step 6: Form the mixture into patties, about 3–4 inches in diameter.
- Step 7: Heat remaining oil in a skillet, cook patties in batches until golden brown, about 4–5 minutes per side.
- Step 8: Transfer to a paper towel-lined plate and serve warm with dipping sauce.
Notes
For extra crispiness, add breadcrumbs to the mixture. These cakes freeze well for later use.