Ingredients: |
Ingredients: 6 large russet potatoes
2 ¼ teaspoon fine salt, plus more for seasoning the potatoes before cooking
½ teaspoon or more freshly ground black pepper
¾ cup non dairy milk
3 tbsp flax seed meal
3 tbsp nutritional yeast, optional
3 tsp oil
1 tsp lemon juice
¾ cup unbleached all purpose flour (more if needed)
1 ½ tsp baking powder
oil for cooking
For the sauce:
2 ripe avocado
3 tbsp fresh basil
1 tsp garlic
1 tsp onion powder
¼ tsp dried dill
generous dash of black pepper and salt
1 tbsp + 1 tsp lime juice
2 tbsp veganaise
water as needed
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Directions: |
Directions:1) Chop 3 potatoes and add to a pot of cold water. Bring to a boil then continue to cook over medium heat for 5 to 7 minutes until done. Drain, cool slightly, add salt, pepper, milk, flax, nutritional yeast, and oil, and then mash well. Taste and add salt if needed to keep the mixture saltier than regular mashed potatoes.
2) Grate the other potatoes. Add lemon juice and mix in. Squeeze the grated potato to remove some of the excess moisture.
3) Mix the grated potato with mashed potatoes.Mix the baking powder in the flour and add to the potato bowl and mix in. If the mixture is too stiff, add another tbsp of non dairy milk.
4) Heat a skillet over medium heat. When hot, add a few tablespoons of oil to grease. Drop dollops of the potato mixture on the greased pan. Shape and flatten and cook 4 to 5 minutes each side. (To bake: Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute if needed).
5) Garnish with scallions and vegan butter. Serve with the avocado ranch.
For the avocado ranch: Blend all the ingredients. Add water if needed. Taste and adjust seasoning. |
This recipe for Irish Potato Cakes is from