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Vegan Butternut-Potato Cakes

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#1 kalip


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Posted 21 November 2018 - 03:23 PM

Vegan Butternut-Potato Cakes with Dairy-Free Lemon and Dill Yoghurt Dipping Sauce




Butternut Potato Cakes:

  • 1 medium butternut squash, peeled, seeded/scooped out, and shredded
  • 2 large Russet potatoes, peeled and shredded
  • ½ large onion, grated on a box grater, water squeezed out
  • ½ cup /125 millilitres (or more) Matzo Meal or panko breadcrumbs
  • 1 teaspoon baking powder
  • 2 tablespoons ground flax seeds mixed with 6 tablespoons water
  • Salt, pepper to taste
  • Neutral vegetable oil for frying

Lemon-Dill Yoghurt Sauce:

  • 1 cup unsweetened, plain non-dairy yoghurt
  • 2 tablespoons dill, chopped
  • Juice of ½ large lemon
  • 1 garlic clove, finely chopped
  • Salt, pepper to taste


Butternut Potato Cakes:

  1. Pat the potatoes and butternut squash dry, place in a large bowl with the onion, matzo meal, baking powder, and flaxseed mixture. Season generally with salt and a few cracks of black pepper.
  2. Place a large sauté pan on medium-high heat, add oil and test a small patty first and taste for seasoning.
  3. Using a scooper or ¼ cup measuring cup, form patties and place them in the hot oil.
  4. Put in 5 or 6 at a time.
  5. Cook the cakes about 4-5 minutes on each side until nice and golden brown.
  6. Transfer them onto a sheet tray lined with paper towels and sprinkle with a little sea salt.
  7. Keep warm until you finish the batch.

Lemon and Dill Yoghurt Sauce:

  1. Combine all the ingredients in a small bowl and taste for seasoning. Place in refrigerator  until ready to use.
  2. Serve the latkes warm with the lemon-dill yoghurt sauce. You can also serve them with apple sauce or vegan sour cream.





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