Potatoes are probably one of my most commonly consumed foods, second only to bananas and lettuce. They get a lot of bad press about their carbohydrate content, which fortunately is quite misguided; the carbohydrates in potatoes are the good kind that are easily utilised by the body (and no – they won’t make you fat!). Not only that, potatoes are actually a fantastic source of numerous vitamins and minerals, especially Vitamin C, Vitamin B6, magnesium and iron. Like any vegetable, they’re also a good source of fibre – something the majority of the population need more of in their diet. White potatoes and sweet potatoes are both excellent sources of nutrients and each differ from each other slightly, but both should be a regular part of anyone’s diet!
This recipe uses white potato to make hearty, flavorful savoury cakes that pair well with both a big, fresh salad or a large helping of veggies (lightly steamed, roasted, barbecued, or however you fancy). They also feature a generous dollop of Winter Green Miso Paste from 101 Cookbooks (which, incidentally, is one of my favourite cooking blogs in existence) which gives these tasty cakes a herbaceous boost. This ingredient is not absolutely essential if you want to make these potato cakes, but if you exclude it, make sure you sub with something that will provide a little moisture and flavor (some soy sauce or miso paste, some minced garlic, fresh herbs, olive oil, tahini, whatever you have on hand). I do highly recommend making yourself some of this paste though, because it is seriously tasty and so versatile!
These cakes are a great way to incorporate some extra veg into your diet (and I’d like to think that they would be kid friendly, too!). They need to be a little moist, but not too moist that they spread and flatten when baking.
HERBED POTATO+ZUCCHINI CAKES
Time: 40 minutes or less
- 2 white potatoes
- 1 can of chickpeas
- 1 large zucchini
- 1 tbsp of Winter Green Miso Paste
- 1 tbsp nutritional yeast
- Cracked pepper, to taste
- Preheat the oven to 200 degrees Celsius, then line a baking tray with baking paper.
- Cut the potatoes into chunks and dump into them a colander and pot (filled with a small amount of water) on the stove to steam (or steam them however you usually do – just make sure you leave the potato skins on!)
- While the potatoes are steaming, drain and rinse the chickpeas, then transfer to a large bowl and mash them well.
- Grate the zucchini. Taking a handful of the grated zucchini and holding it over a small bowl, squeeze out as much liquid as you can. Once you’ve squeezed out the liquid, add to the large bowl with the chickpea mash.
- Add the Winter Green Miso Paste, the nutritional yeast and the pepper to the bowl and give the mixture a good stir until it is evenly combined.
- Once the potatoes are soft and fully cooked, add them to the chickpea mixture and mash until most of the potato is mashed, but you still have some large-ish chunks.
- Using a spoon, take a large scoop of mixture (enough to fill your palm) and use your hands to press the mixture into a patty shape. I like to compress mine a little between my hands so that the patty is firmly ‘together’ and doesn’t spread apart on the tray.
- Repeat this process until all the mix is used. It should make 6-8 cakes, depending on the size of your scoop.
- Bake in the oven for about 15 minutes, or until lightly golden on top.
- Serve with your choice of salad or veggies!
Let me know if you try out this recipe in the comments below!