I love when I am creating in the kitchen and it comes together! This recipe started out with an entirely different plan in mind but turned in this beautiful, mouthwatering, and kid loving creation!
Curry Potato Cakes
Preheat oven 375 degrees.
3 Medium Potatoes (baked)
1 can White Beans
1/2 Oat Flour (grind oats in high powered blender)
2 tbsp Ground Flax Seed
1/4 cup Cilantro, chopped – a little extra for garnish
1/4 cup Green Onions, chopped- a little extra for garnish as well
3 Cloves of Garlic, minced
2 tsp Onion Powder
1 tbsp Curry Powder
1/2 Lime, for juice
** optional if you like a little fire in your mouth -not recommended for kiddos
1 tsp Cayenne Pepper
Mash together white beans and baked potatoes, leaving it as lumpy as you would like. Add remaining ingredients, you can mash together with potato masher or use a food processor for a smoother texture. When all ingredients are mixed together evenly, form small potato patties about 1/2 in thick and place on parchment paper covered baking sheet. Bake at 375 degrees for 15 minutes each side or until golden brown. Makes about two dozen potato cakes depending on the size you want. Serve warm, garish with extra cilantro, green onions, and a squeeze of lime juice. (optional tomatillo dressing recipe below).
Creamy Tomatillo Dressing
2 cups Vegan Mayo
1 cup sour cream (vegan or non-vegan if you choose)
1 small bunch of cilantro
3 medium sized tomatillo’s, chopped
2 green onions
2 cloves garlic
Juice of 1 lime (sometimes I use 1 1/2 limes depending on the taste)
1/2 tsp salt
1 Hidden Valley Ranch packet (optional- definitely makes the dressing more flavorful)
Place all ingredients in a HIGH POWERED blender and blend until smooth.
Store in refrigerator for up to 2 weeks (possibly longer)
Use over salads, to add flavor to wraps and burritos, or as a dip for vegetables.
Source: WFM 1-10