Photo: David Holifield
Cheesy Vegan Potato Cakes
6 ingredients
15 min + 15 min
6
openrecipes
These potato cakes are crunchy-fried-goodness on the outside and creamy, cheesy goodness on the inside. And they make a really great, easy lunch when you have left over mashed potatoes from last night’s dinner.
Estimated Nutrition (whole recipe, rough)
611
Calories
20g
Protein
25g
Fat
83g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups Pre-cooked Mashed Potatoes
- 1 cup Grated Non-dairy Cheese
- 2 whole Green Onions, White Ends Trimmed And Then Chopped
- 1 Tablespoon Mild Dijon Mustard
- 1 cup Salt And Pepper, to taste
- 1 Tablespoon Mixed Frozen Vegetables (i.e. Corn, Peas, Carrots), Defrosted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes