You guys. Sometimes I just want whip up toaster oven potato cakes with the least amount of effort required.
So, that means I don’t want to chop, I don’t want to use a bunch of equipment, and I don’t want to have to go to the grocery store to buy extra stuff and go over my grocery budget.
You’re probably thinking: what the hell do you do with potato cakes/ potato burgers/ potato patties/ aloo tikki. Well, you can do whatever you want with it. You can eat it as is, or use it as a burger patty, like I usually do.
My favorite way to have potato cakes is between two slices of bread with a good sauce. But, you know, this time i made it a breakfast thing and added tofu scramble and steamed kale. Mmmmm. Breakfast is lit.
- You want the potato mix to be as dry as possible. This will yield firm, yet smooth-in-the-middle potato cakes.
- Feel free to use any kind of flour to bind the potatoes. I used oat bran flour, however, regular ol’ oat flour will do too
- There’s a lot of room for seasoning adjustments in this recipe. If you’re not a fan of the listed seasonings, use what you want. Taste the potatoes after adding the seasonings to see if they’re right for you.
- I did not peel these potatoes because I like to eat the entire potato. And it’s less work. But if you’re not a fan of the skin, peel away.
- I find that if you’re making a burger outta these, it’s best to pair with a fatty item like a vegan mayo-chipotle sauce or guacamole.
*Feel free to make it your own and add different kinds of seasonings like onion powder, cumin, adobo, Italian seasoning, or nutritional yeast.
- Roughly chop potato into small pieces.
- Bring a pot of water to a boil. Carefully drop the potatoes in.
- Allow to boil and cook through until fork-tender. About 10-15 minutes, depending how small/large your potato pieces are.
- Once cooked through, drain water from the potatoes and set aside to cool off.
- Once cool to the touch, smash with the back of a forth. Then, mix in the garlic powder, oat flour, and a pinch of salt. Mix everything well.
- Add more flour if needed, to get your potato mix dry enough that it does not stick to your hands.
- Next, make balls with the potato and flatten to small patties or cakes. I made about 3 patties.
- Optional: (spray oil on each side of the patty)
- Place the potato cakes into a toaster oven on the lower rack. Set to 375F degrees.
- Cook for 30 minutes, flipping halfway. Then, set to “broil” and allow to golden for 3-5 minutes on each side.
- Serve in a sandwich with your favorite toppings, or eat as-is.
This recipe is vegan, gluten-free, dairy-free, and oil-free (if you want it to be). 😉
This is your basic, no-fuss potato cakes or patties. Feel free to adjust seasonings and add to them what you want. If you want a recipe with a little more umph to it, check this one out: Aloo Tikki Recipe.
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