Wednesday, April 16, 2014

Vegan Spicy Cheesy Potato Patties

On Sunday I made lasagna for lunch and also a full dinner, including mashed potatoes.  Hubbs always takes the leftovers from dinner with him to work for his lunch the next day.  But since he had two choices, he of course chose lasagna (who wouldn't?).  I convinced myself that I would eat the potatoes over the next couple days, but there they have continued to sit.  We have a rule that we don't eat any cooked food 7 days after being prepared and even though it has been only 4, I knew if I didn't do something with those potatoes soon, they would get thrown out.  Hubbs and I both hate wasting food, so I decided to use them to make something tasty, if a little unusual, for breakfast this morning.  How about potato patties?  I made some when we were in Brooklyn, but with sweet potatoes.  They were amazing!  Of course "regular" potatoes would be just as delicious, so that's what I did.  And they were crazy delicious!  Super simple too since the main component was already prepared.  This came together in like 10 minutes, and was on the table within half an hour - good for the hubby since he had to be to work early.  I think this would be a nice accompaniment to a dinner also.  Super quick and tasty!

Crispy on the outside, creamy on the inside.  Yum!

Spicy Cheesy Potato Patties:
2 cups of leftover mashed potatoes
1/4 cup minced red onion
1 jalapeno, minced
1 roma tomato, seeded and minced
handful cilantro leaves, chopped
1 tablespoon ground golden flax seed
2 tablespoons superfine ground rice flour
sea salt and black pepper
unsweetened almond milk, as needed
1/2 cup shredded daiya cheese
Canola or refined coconut oil to fry
To Serve:
Vegan Sour Cream
1.  Place the potatoes and the remaining ingredients into a large mixing bowl: red onion, jalapeno, tomato, chopped cilantro, flax, brown rice flour, sea salt and black pepper.  Mix well until all the ingredients are combined.  Add enough almond milk so that the mixture is easily moldable, but not too thin.  Season to taste and add the shredded daiya.
2.  Place a layer of refined coconut oil or canola oil in the bottom of a saute pan over medium heat.  Allow the oil to become hot.
3.  In the meantime, portion the the potato mixture into small patties, setting on a clean plate until ready to begin frying.
4.  Once the oil is hot, place 3-4 of the patties carefully into the pan.  Cook for several minutes, or until crispy and browned.  Carefully flip and cook the other side for several more minutes.
5.  Remove the cooked patties from the pan and place on a paper towel lined plate. 
6.  To serve, place a spoonful of vegan sour cream on top and drizzle with sriracha. 
7.  Continue with remaining patties. 

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