Savory and satisfying Mashed Potato and Corn Cakes are crispy on the outside, soft and buttery on the inside with a hint of cheesiness and pops of yellow and green throughout. These plant based beauties are a great way to repurpose leftover mashed potatoes.
Enjoy as an appetizer, snack or pair with a soup or a salad, like my Lemon Cucumber Salad or Mandarin Quinoa Salad for lunch or a light dinner.
Top These Mashed Potato Cakes Your Way!
These potato cakes are so versatile. You can choose to follow the recipe and top them with vegan sour cream and dill like I did, or make your own creations using coconut bacon bits, homemade ketchup, vegan chipotle aioli, or hot sauce.
If you make these potato cakes send me a photo so I can see your topping choice. I’ll feature your unique creation on my Instagram Stories.
How To Make These Mashed Potatoes and Corn Cakes
-Add mashed potatoes to a bowl. If there are any large lumps mash them with a potato masher or a fork.
-Add corn, green onion, flour, nutritional yeast. Season with salt and pepper. Different potatoes have different consistency. If mixture is too dry add plant milk or water 1 tsp at a time until dough is not too dry. If mixture is too wet add flour 1 tbsp at a time until dough is able to be handled.
-Scoop out 1/4 cup of potato mixture and form into 2 1/2 inch cakes.
-Place a non-stick skillet over medium/high heat. Add cakes and fry for 4-5 minutes each side or until golden brown. If your cakes stick to your pan add a tbsp of vegetable oil or plant butter before frying.
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Let Your Kids Help Make These Cakes
My whole family gets involved when we make dinner and it is some of our favorite memories. My daughter Carrington loves helping me in the kitchen. She even has her own crinkle knife that she uses to help cut vegetables. This is a great dish to get your kids involved. Little hands will love mixing together the potato mixture and forming the cakes. Just make sure they wash their hands first. Watch them gleefully goggle up their very own creations.
My daughter Carrington
Can This Recipe Be Gluten-Free?
This recipe is easily made gluten-free by swapping out the all-purpose flour for gluten-free flour.
Reach Out And Say Hello
Let me know how you enjoy these Mashed Potato and Corn Cakes in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter. I love reading your comments and will happily answer any and questions or suggestions you may have.
How To Make Mashed Potato and Corn Cakes
Savory and satisfying Mashed Potato and Corn Cakes are crispy on the outside, soft and buttery on the inside with a hint of cheesiness and pops of yellow and green throughout. These plant based beauties are a great way to repurpose leftover mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 cakes 1x
- Category: appetizer, main dish, snack
- Method: stovetop
- Cuisine: American, Canadian
Ingredients
- 2 cups cold mashed potato ( I used purple you could white, yellow or orange sweet potato)
- 1/4 cup corn kernels
- 1/3 cup all-purpose flour (more if needed)
- plant milk or water (if needed)
- 2 tbsp nutritional yeast
- 2 tbsp green onion
- 1/4 tsp salt or to taste
- 1/4 tsp fresh ground black pepper (or to taste)
- Garnish with vegan sour cream and fresh dill
Instructions
- Add mashed potatoes to a bowl. If there are any large lumps mash them with a potato masher or a fork.
- Add corn, green onion, flour, nutritional yeast. Season with salt and pepper. If mixture is too dry add plant milk or water 1 tsp at a time until dough is not too dry. If mixture is too wet add flour 1 tbsp at a time until dough is able to be handled.
- Scoop out 1/4 cup of potato mixture and form into 2 1/2 inch cakes.
- Place a non-stick skillet over medium/high heat. Add cakes and fry for 4-5 minutes each side or until golden brown.
- Serve warm with vegan sour cream and fresh dill (if desired)
Optional toppings: coconut bacon bits, homemade ketchup, vegan chipotle aioli, hot sauce
Notes
Store leftovers covered and refrigerated for 2-3 days.
