Potato Spinach Cakes with Creamy Chive Garlic Sauce
(Makes 10 Patties) – Vegan, can be Gluten-Free (GF Breadcrumbs)
Welcome back – well for me anyway 🙂 . I took a week-long hiatus from blogging to enjoy some quality time with my family. We took a family vacation this past week – road trip style. We went along the East Coast making a few stops along the way. Our first stop was in Washington, DC – we walked so much this day, it was great! We visited: two Smithsonian museums, the Lincoln Memorial & Reflecting Pool, Washington Monument and saw the White House. We started off our day with breakfast at – Woodland’s Vegan Bistro; the French toast was great. Amongst the group the breakfast sandwich and grits were also sampled. We then stopped in Myrtle Beach, SC. My cousin lives out there, it was awesome connecting with family. We missed them the last time they came out to our area PA/NJ, so it was nice to visit with them. He has a beautiful wife and three wonderful children. Their kids had me in stitches, so adorable. They are blessed. Their hospitality was so appreciated. Delicious food and great coffee too, just chatting with my cousin gave me so many ideas. The last stop was Disney in Orlando. We visited Magic Kingdom and also Universal – we had a blast. Personally, I had as much fun as the kids and I can say that place is truly magical. In Orlando we also ate at Ethos Vegan Kitchen, great vegan eats.
So there’s my update. I hope you all have been well. Naturally I missed being away from my kitchen after so long, so I wanted to make something quick and easy. This recipe is delicious. A must try. To quote my husband, “This is a mixture of Chive & Garlicky heaven.” Enjoy!
Note: I baked this recipe but it can just as easily be fried in canola or olive oil for 3-5 minutes on each side.
3 Russet Potatoes, peeled/boiled
2 (9oz Pkg) Frozen Chopped Spinach (abt 2 cups), thawed and drained well
1/3 Cup Panko Bread Crumbs
1 Tsp Garlic Powder
1 Tsp Sea Salt
1 Tsp course Ground Pepper
2 Tbsp Earth Balance (vegan butter)
1 Tbsp Ground Flax Seeds (Flax meal)
2 ½ Tbsp Water
-Preheat oven 400 degrees. Grease baking sheet.
-Combine Flax Seeds and Water for about 15 minutes to create Flax Egg.
-Peel Potatoes and chop/quarter then boil large pot of water (enough water to cover).
-Boil for 15 minutes until fork tender. Drain and return potatoes to hot pot so any remaining water will absorb about 5 minutes.
-Mash potatoes. Add Earth Balance butter, seasonings and fluff with fork. Stir in Panko and Spinach.
-Combine into patties and bake for 15 minutes each side (30 minutes total).
Creamy Chive Garlic Sauce
(Makes about 2 Cups) – Vegan, Gluten-Free, Soy-Free
1 Cup Cashews, soaked
Juice of ½ Lemon
1 Tsp Sea Salt
1 Tsp Apple Cider Vinegar
3-4 Garlic Cloves, chopped
2 ½ Tbsp Nutritional Yeast
½ Cup Sunflower Seeds
(.75 oz) Chives, chopped (abt ½ cup packed chopped)
1 Cup Water
-Soak cashews, I soaked for about 1 hr, then drain.
-Combine all ingredients in high-speed blender (I used my nutribullet), serve and enjoy!
Great for topping on potato cakes and fantastic as a dip or topping for a burger too. My husband and son dipped a potato chip in this sauce and instantly thought (sour cream and onion potato chip).
5 thoughts on “Potato Spinach Cakes with Creamy Chive Garlic Sauce”
Those potato cakes look delicious and I can only imagine how well they go with the sauce. Have to remember the sauce recipe, sounds like something we would really enjoy! 🙂
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Thank you, please do. 🙂 Enjoy