These vegan potato cakes have a great texture & taste, and because of the seaweed ingredients, also a range of important nutrients!
makes 6-8 patties
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.