Herby Golden Potato Cakes

Nutrition

Instructions

1. 1

   Boil the potatoes leaving the skin on until fork tender.

2. 2

   Start with the tzatziki so it has time to chill. Grate the cucumber finely and squeeze out as much liquid as possible using a clean kitchen towel or your hands.

3. 3

   In a bowl, combine the plant-based yogurt, miso paste, lemon juice, olive oil, grated garlic, fresh dill, and sea salt. Stir well until fully combined, then fold in the grated cucumber. Cover and refrigerate for at least 30 minutes before serving.

4. 4

   While the potatoes cook, heat a drizzle of olive oil in a pan over medium heat. Add the garlic, spring onions, kale, and parsley with a pinch of salt and sauté for 3–4 minutes until softened. Set aside.

5. 5

   Once the potatoes are cooked peel and press through a potato press. If you don't have a potato press, mash the potatoes by hand.

6. 6

   Once the potatoes are mashed or pressed smooth, mix in the sautéed greens, nutmeg, garlic powder, nutritional yeast, black pepper, and gluten-free flour. Season with salt to taste and mix until fully combined.

7. 7

   Shape the mixture into evenly sized round cakes using your hands — about the size of your palm.

8. 8

   To fry: heat avocado oil in a pan over medium-high heat. Cook the potato cakes for 4–5 minutes per side until deeply golden and crispy.

9. 9

   To bake: place on a lined baking tray, brush lightly with avocado oil, and bake at 200°C / 400°F for 25–30 minutes, flipping halfway through.

10. 10

    Serve immediately with the chilled probiotic tzatziki on the side.