These gluten-free courgette and turmeric potato cakes are so easy and delicious to make and will blow your mind.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Servings: 4 cakes
1 kg Potatoes
2 Courgettes medium
1/4 Ultimate Turmeric Vegan Cheese Sauce
1 tbsp Extra Virgin Olive Oil
1-2 Garlic Cloves
1/2 tsp Nutmeg
1 tbsp Fresh Mint
Salt to taste
Pepper to taste
Vegetable Oil for frying
- Wash the potatoes very well, prick the skin with a fork, arrange into a glass bowl with a spalsh of water and microwave for 20 minutes at 800W. Allow to rest for 10 minutes without opening the microwave door.
- Remove the potatoes from the microwave, and carefully peel the skin off while they’re still warm.
- Season with salt, pepper and nutmeg, then mash until smooth. Set aside to cool completely.
- Finely chop the garlic and slice the courgettes to a 3 mm thick slices. Add to a pan with olive oil and sauté until cooked thoroughly (around 20 minutes). Turn off the heat, add some chopped mint, give it a last stir and allow to cool.
- Once cool, combine the courgettes with the turmeric cheesy sauce.
- Divide the mash potato into 8. Roll each portion into balls, then flat the potato mixture with the palm of your hands onto a sheet of baking paper.
- Scoop the turmeric and courgette filling onto 4 discs. Carefully, place the other disc on top of the base and filling, and seal well the edges.
- Heat 1/2 inch of vegetable oil into a pan. Fry the potato cakes on each side for 4-5 minutes until golden.
- Transfer the potato cakes on a plate with kitchen paper to absorbe the excess of oil.
- Serve immediately for oozy filling.
- Please note that you must cook the potatoes in the microwave and not boil in water and allow the mashed potatoes to cool completely before shaping the cakes.Microwaving the potatoes will avoid having too much moisture that will prevent the patties to stick and hold their shape.
- If you end up with a rather wet mixture because of the nature of your potatoes or because you are using boiled potatoes or a leftover mash potato make sure to add a bit of all purpose flour (or chickpea flour or a gluten free mix if GF) one tablespoon at a time, until you have a “workable” dough.
- These potato cakes are also good at room temperature.
- You can store the potato cakes in the fridge for up to two days.
- You can also freeze the potato cakes (before cooking) and consume within a few months.
Calories: 243kcal | Carbohydrates: 47g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Potassium: 1308mg | Fiber: 6g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 2mg
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