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vegan potato cakes

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 7 patties


  • 2 cups shredded potatoes (roughly 2 medium potatoes)
  • 1/2 cup shredded broccoli (about half a head of broccoli)
  • 1 flax egg
  • 2 tbsp nutritional yeast
  • 1/4 cup almond flour
  • 1 tbsp fresh thyme
  • pepper to taste
  • 3 tbsp avocado oil (to brush on patties before going in the oven)
  • sea salt (added after the baking process)

spicy mustard sauce

  • 1 tsp dijon mustard
  • 1 tsp franks hot sauce
  • 1 tbsp honey or maple syrup


  • For the patties, preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Begin by preparing your flax egg. Add 1 tablespoon of ground flaxseed with 3 tablespoons of water- let sit for 5-10 minutes until a yolky consistency has formed.
  • Use a cheese grater or the grater attachment on a food processor. Grate the potatoes, measure out 2 cups. Next, grate the broccoli, and measure 1/2 cup.
  • Combine all ingredients in a bowl- mix thoroughly. The batter will be quite wet and sticky- this is normal.
  • Measure out a 1/4 cup of batter, empty it into your hands and then onto parchment paper- should form 7 patties. Flatten and re-form the patties, as desired.
  • Option to brush the patties with a bit of oil before putting in the oven. Bake in the oven for 20 minutes. Then flip the patties and bake for another 15 minutes.
  • For the sauce: combine all ingredients in a bowl and mix!