Irish Vegan Baked Potato Cakes

This is a veganised version of a traditional Irish recipe. They’re light and fluffy, but a little flakey like a buttermilk biscuit. They are great as a side in lieu of dinner rolls or with any type of soup.

Baked Potato Cakes
2 cups all-purpose flour
1 tbsp baking powder
1/4-1/2 tsp salt
1/4 cup vegan butter
1 cup soymilk/almond milk, soured with a tsp of vinegar or lemon juice
1 green onion, minced
1 cup (still hot) Fresh mashed potato


While your potatoes are boiling and your soymilk is souring. Mix the dry ingredients in a large bowl, cutting in the earthbalance to form little pea sized balls (as you would with biscuits or pie crust). Add the wet ingredients (potato included), then the onion, just until mixed. Don’t over mix it or it will become tough.

Turn out on to a floured surface and fold it a couple times, just to add some layers. Pat out into about 3/4 inch thickness. Cut into squares and place on a lightly oiled baking pan.

Bake for about 20 minutes at 425, until the look golden around the edges. I dare you to not eat these all straight out of the oven.

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