Embracing a vegan lifestyle doesn’t mean sacrificing flavor or variety in your diet. In fact, it opens up a world of creative possibilities, like these delicious Vegan Courgette and Potato Cakes. Bursting with the goodness of fresh vegetables and seasoned to perfection, these savory cakes are not only satisfying but also nutritious. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these courgette and potato cakes are sure to become a favorite in your recipe rotation.

Courgettes, also known as zucchini, are a staple in many vegan recipes thanks to their mild flavor and versatility. When combined with hearty potatoes, they create a winning combination that forms the base of these delectable cakes. The courgettes add a subtle sweetness and a hint of freshness, while the potatoes provide a satisfyingly creamy texture. Together, they make for a deliciously comforting dish that’s perfect for any meal of the day.

What makes these Vegan Courgette and Potato Cakes truly special is their ability to cater to a wide range of tastes and dietary preferences. Whether you’re vegan, vegetarian, or simply looking to cut back on meat, these cakes offer a flavorful alternative that doesn’t skimp on taste. Plus, they’re naturally gluten-free, making them suitable for those with gluten sensitivities or allergies. With just a few simple ingredients, you can whip up a batch of these cakes that will please even the pickiest of eaters.

One of the best things about these Vegan Courgette and Potato Cakes is their versatility. They can be enjoyed on their own as a satisfying snack or appetizer, or served as a main course alongside a fresh salad or steamed vegetables. You can also get creative with your toppings and serve them with a dollop of vegan sour cream, a drizzle of tahini sauce, or a sprinkle of chopped herbs for an extra burst of flavor. The possibilities are endless, allowing you to customize these cakes to suit your taste preferences and cravings.

Another great thing about these courgette and potato cakes is how easy they are to make. With just a handful of ingredients and a few simple steps, you can have a batch of delicious, homemade cakes ready to enjoy in no time. Plus, they’re a great way to use up any leftover vegetables you may have on hand, making them both economical and eco-friendly. Whether you’re cooking for one or feeding a crowd, these Vegan Courgette and Potato Cakes are sure to please.

In conclusion, Vegan Courgette and Potato Cakes are a flavorful and satisfying dish that’s perfect for anyone looking to incorporate more plant-based meals into their diet. With their delicious combination of fresh vegetables and seasonings, these cakes are sure to please even the most discerning palates. Plus, they’re easy to make, versatile, and suitable for a wide range of dietary preferences. So why not give them a try and discover just how delicious vegan cooking can be?

Vegan Courgette and Potato Cakes

1 kg of Potatoes
2 zucchinis medium size
1/4 Ultimate Turmeric Vegan Cheese Sauce
1 tablespoon Natural Extra Virgin Olive Oil
1-2 cloves of garlic
1/2 teaspoon coconut
1 tablespoon fresh mint, salt to taste
pepper to your taste
Vegetable oil for frying

Wash the potatoes thoroughly, pierce the skin with a fork, place in a glass bowl with some water and microwave at 800W for 20 minutes. Leave it to rest for 10 minutes without opening the microwave door. Remove the potatoes from the microwave and carefully peel the skins while they are still hot. Season with salt, pepper and nutmeg, then mash until smooth. Set aside to cool completely. Finely chop the garlic and slice the zucchini into 3 mm thick slices. Add to a pan with olive oil and sauté until cooked through (about 20 minutes). Turn off the heat, add some chopped mint, give it a final stir and let it cool. After cooling, combine the zucchinis with turmeric cheese sauce. Divide the mashed potatoes into 8 parts. Form each portion into a ball and flatten the potato mixture. Place it with the palm of your hand on a baking paper. Pour turmeric and pumpkin filling over 4 disks. Carefully place the other disk over the base and filling and seal the edges tightly. Heat 1/2 inch of vegetable oil in a pan. Fry the potato cakes for 4-5 minutes on each side until golden brown. Transfer the potato cakes to a plate lined with kitchen paper to absorb excess oil. Serve immediately for sealed filling.