Vegan Potato Cakes | Easy Recipe for Thanksgiving (2024)

FAQs

Why do my potato cakes fall apart? ›

If the potato pancakes are falling apart while you're shaping them before you start cooking, they are either either too wet or they need more flour to hold them together. You can also mix the flour a little more the mix to develop gluten and then let it rest before cooking.

If you find that your potato pancakes often come out too soggy, a lack of heat is the most likely culprit.

Mix the potato, egg, flour and milk to make a fairly stiff dough. Season well and add any of the extras if using. Lightly dust your hands in flour and shape the mixture into patties about 2cm thick.

I just grill them and have them with butter for a snack or with cheese for lunch. Up here we call them tattie(potato) scones. Wouldn't have them in place of mash/boiled, but lovely grilled with butter on. I did think about toasting them but thought they might get a bit messy.

Thoroughly squeezing the moisture out of the shredded potatoes prior to cooking is how you keep potato pancakes from falling apart. Using the proper ratio of egg to potato is also important. If your mixture seems too watery before cooking, add a bit more flour to thicken it up.

If the potato cakes are falling apart because they are too wet it might not have enough flour. Troubleshoot this by adding more flour 1 tablespoon at a time until you get a better consistency, the mixture should be somewhat wet and will have a slight stickiness but you also don't want it falling apart.

Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Milk and butter give the potatoes richness.

What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water. This is one dish where doing the prep work the night before can ruin the meal.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

In some states it's known as a 'potato scallop', in others it's a 'potato cake', and for years the debate has been bantered back and forward between protagonists. “It might be a 'scallop' of potato but let's not confuse it with a serve of scallops!

What do British people call potato cakes? ›

Bubble and Squeak (or Potato Cakes) is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so so good. Perfect as a breakfast or brunch recipe!

It seems the Irish call them Potato bread, the English call them potato cakes (Lancashire), Scottish call them potato scones (tottie scones). Irish potato bread is typically made from mashed potato, and either flour or baking soda, and is usually fried.

Simply toast and butter our potato cakes for a quick and easy filling snack or breakfast. Serve as soldiers with boiled eggs or with a full cooked meal for an unusual breakfast treat or for a filling snack or quick and easy meal on the run, top with baked beans and cheese.

There is no reason to throw away food that goes past its best before date, it is perfectly safe to eat and will often taste just as good. The government has actually considered scrapping best before dates to help prevent food waste.

Nutritional Profile: Potato bread may have a slightly different nutritional profile compared to plain white bread. The addition of potato flour or mashed potatoes can contribute to a higher potassium content and, in some cases, slightly more dietary fiber.

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

Your cake was probably just a little dry. Use more moisture next time—maybe add an extra egg, or bake it a little less. As soon as a toothpick in the middle come out without batter on it the cake is done—take it out of the oven and place the pan on a cooling rack.