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Vegan Potato Cake Recipe with Dulse

Vegan Potato Cake Recipe with Dulse

Course: MainDifficulty: Easy


Prep time


Cooking time



This vegan potato cake recipe with dulse will add a wonderful salty, umami flavour as well as a boost of nutrients. Image by


  • 450g agria potatoes, peeled & diced

  • 150g cannellini beans

  • 1/4 cup flour (regular or gluten free)

  • 1 cup panko crumbs (regular or gluten free)

  • 3 green onions, finely chopped

  • 1/4 cup fresh parsley, chopped

  • 2 tbsp fresh lemon juice, zest of 1 lemon

  • 2 tbsp olive oil (or other oil)

  • 2 tbsp almond milk (or other milk)

  • 1 tsp Kelp powder

  • 2 tbsp snipped Dulse leaves

  • freshly ground black peppercorns

  • coconut oil for frying


  • Cook the potatoes until soft by boiling in salted water. Drain and cool slightly
  • In a food processor (or with a potato masher) smash & blend beans, green onions, parsley, kelp, oil, lemon juice & zest. Season to taste.
  • Add the potaotes and milk, blend/mash further until combined.
  • Rinse the snipped Dulse under tepid water to soften/partly re-hydrate and add to the mixture. Sprinkle flour on the mixture and pulse /combine.
  • Form the mixture into patties and roll into panko crumbs.
  • Fry in coconut oil on medium heat for several minutes until each side is a lovely golden brown.
  • Serve with vegan mayo, parsley & a wedge of lemon.

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