These potato cakes + a big salad = my dream dinner right now. Something totally magical happens when mashed potatoes are roasted and get nice and crispy on the outside, while staying soft and fluffy inside. I wanted to fill out these cakes with some greens/green vegetables. I went with broccoli, since I love potatoes and broccoli together, plus dill, since it’s just meant to be with potatoes. They turned out so good! There’s a spicy cashew sauce, too, which has some sour cream vibes and goes so well with everything else. Hope you’ll give these a try.
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- 1½ lbs Yukon Gold potatoes, peeled
- sea salt
- florets from 1 small head of broccoli, finely chopped
- 1 tablespoon olive oil or avocado oil, plus more for brushing
- ¼ cup rice flour
- ½ teaspoon garlic powder
- 2-3 tablespoons chopped fresh dill
- freshly ground black pepper
- 1 cup cashews
- 3 teaspoons Sriracha or other hot sauce of choice
- ½ teaspoon garlic powder
- sea salt
- juice from 1 lime
- ¾ cup water
- Boil the potatoes in well-salted water until tender, about 15-20 minutes. Add the chopped broccoli to the pot with the potatoes during the last 2 minutes of boiling, to quickly blanch it. Drain and transfer the potatoes and broccoli to a large bowl. Mash with a potato masher, simultaneously mixing in the broccoli. Once the potatoes are mashed, add 1 tablespoon of the oil, flour, garlic powder, dill, salt, and pepper to taste. Mix well.
- Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet. Use a ¼ cup measure to portion out the cakes on the baking sheet. Flatten them out with the back of a spoon. Brush with oil and bake for 15 minutes. Flip the cakes, brush the other side with oil, and bake for 15-20 more minutes, until crispy on the outside and golden. Serve warm, topped with the spicy cashew sauce.
- Soak the cashews in hot water for 15 minutes (if you have a high-powered blender, no need to soak them). Combine the cashews, Sriracha, garlic powder, salt to taste, lime juice, and water in an upright blender. Blend until smooth. Taste for salt and spice, and adjust if needed. Store refrigerated in an air-tight container.
Rachel says
Really nice – would definitely do these again. Lots of flavour and made a lovely light tea with a side salad. Don’t skip the baking parchment like I did though, as they are delicate! ??♀️
Anya says
So glad you enjoyed them!
Ann says
Thanks for the recipe. I enjoyed this very much. I added fresh garlic to the hot potatoes for better flavor and nutrition than powdered garlic. Still needs more flavor for my palate so going to add green onions next time.
Anya says
Glad you enjoyed it! Loved hearing about your modifications.