Cheesy Courgette and Potato Cakes

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These gluten-free cheesy courgette and turmeric potato cakes are so easy and delicious to make and will blow your mind.

Prep Time30

Cook Time1

Total Time1 30

Course: Side Dish

Servings: cakes

Calories: 243kcal

Author: Adriana Z.

Ingredients

...for the potato cakes...

1 kg Potatoes
2 Courgettes medium
1 tablespoon Extra Virgin Olive Oil
1-2 Garlic Cloves
½ teaspoon Nutmeg
1 tablespoon Fresh Mint
Salt to taste
Pepper to taste
Vegetable Oil for frying

....for the turmeric cheesy sauce...

200 g Plant Based Milk Soy
30 g Tapioca Starch
10 g Nutritional Yeast
1 teaspoon Turmeric
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
1 pinch Salt
1 pinch White Pepper

Metric - US Customary

Instructions

For the Mash. Wash the potatoes very well, prick the skin with a fork, arrange into a glass bowl with a splash of water and microwave for 20 minutes at 800W. Allow to rest for 10 minutes without opening the microwave door (see notes for alternative cooking methods).
Remove the potatoes from the microwave, and carefully peel the skin off while they're still warm.
Season with salt, pepper and nutmeg, then mash until smooth. Set aside to cool completely.
Turmeric cheesy sauce. In a pan combine tapioca, nutritional yeast, turmeric, salt, onion and garlic powder. Add the plant-based milk a bit at the time and stir well with a whisk to avoid forming lumps. Heat the sauce on the stove until it thickens (3-4 minutes) stirring with a spatula all the time.
Sautéed Courgettes. Finely chop the garlic and slice the courgettes to a 3 mm thick slices. Add to a pan with olive oil and sauté until cooked thoroughly (around 20 minutes). Turn off the heat, add some chopped mint, give it a last stir and allow to cool.
Once cool, combine the courgettes with around ¼ of the turmeric cheesy sauce (or to taste). See notes on how to use leftover turmeric sauce.
Assembling. Divide the mash potato into 8. Roll each portion into balls, then flat the potato mixture with the palm of your hands onto a sheet of baking paper.
Scoop the turmeric and courgette filling onto 4 discs. Carefully, place the other disc on top of the base and filling, and seal well the edges.
Heat ½ inch of vegetable oil into a pan. Fry the potato cakes on each side for 4-5 minutes until golden.
Transfer the potato cakes on a plate with kitchen paper to absorb the excess of oil.
Serve immediately for oozy filling.

Notes

Please note that you must cook the potatoes in the microwave and not boil in water and allow the mashed potatoes to cool completely before shaping the cakes.
Microwaving the potatoes will avoid having too much moisture that will prevent the patties to stick and hold their shape. Alternatively you can use pressure cook or instant pot with steaming rack (so potatoes won't directly touch the water).
If you end up with a rather wet mixture because of the nature of your potatoes or because you are using boiled potatoes or a leftover mash potato make sure to add a bit of all purpose flour (or chickpea flour or a gluten free mix if GF) one tablespoon at a time, until you have a "workable" dough.
You can use the leftover turmeric sauce as a cheese substitute on pizzas, pasta bakes, burgers or any filling of your choice.
These potato cakes are also good at room temperature.
You can store the potato cakes in the fridge for up to two days.
You can also freeze the potato cakes (before cooking) and consume within a few months.

Nutrition