St Patricks Day: Apple and Savoy Cabbage Potato Cakes

Top with Nutritional yeast and chives!

I feel slightly cliché making potato cakes for St Patrick’s day but at the same time these simple and frugal little patties are incredibly delicious so I share them without shame!

Last year I posted a vegan slow cooker Irish stew which was rich and comforting and these potato cakes would actually be delicious on the side! They’d also make a great side dish for any main meal or even a weekend brunch with a poached egg on top! (I had them with baked beans then other day as a lazy Wednesday night supper and it hit the spot!)

I added a typical Veghotpot twist to this recipe by including savoy cabbage and apple! I LOVE apple in savoury dishes, by using a more tart Bramley/ cooking apple you can add a level of sweetness without it being over powering.

I also added some fennel seeds because I love fennel and potato together but if you don’t like them then you can omit this ingredient.

Irish potato, apple and cabbage cakes!

Makes 6-8 cakes

Vegan, Gluten Free, Dairy Free, St Patrick’s Day worthy

2 Large Baking Potatoes
3-4 Savoy Cabbage leaves (I peel off the nice dark outer leaves to use)
1 Bramley Apple
1 tspn Fennel Seeds
1 tblspn Gluten Free plain flour
Olive Oil for frying
Splash Water

Nutritional Yeast and Chives as an optional topping

Peel the potatoes, roughly chop and then boil or steam them until soft. You can leave the skin off for a more rustic finish but this time I peeled them. Once soft enough to break apart when pressed with the back of a fork, drain them and mash them.

In a frying pan drizzle a small amount of oil. Slice/ shred your cabbage leaves and peel and chop the apple. Add to the pan with the fennel leaves and a small splash of water and cook until the cabbage is wilted and slightly caramelised.

Once cooked mix the cabbage and apple into the mashed potato with the flour and some salt and pepper.

Shape into 6-8 cakes and place in the fridge for an hour to allow to firm up.

When ready to serve drizzle a little oil into a frying pan and cook in batches for about 5 minutes on each side until golden brown and crispy.

Serve hot topped with a sprinkle of nutritional yeast and some chopped chives. I also had them with a big dollop of whole grain mustard and they were delicious!