[This is a post from guest Chef Jessica] You are going to love this recipe for red potato cakes, augmented with tomato and spinach! First, let’s clear up that the potato cakes aren’t red, it’s called “red potato cakes” because the recipe calls for new (i.e. baby) red potatoes. But you can really use any new potatoes, and in fact we think purple new potatoes make it look pretty cool! This recipe is based on Alicia C. Simpson’s fantastic cookbook, Quick & Easy Vegan Celebrations. While the book is not specifically a gluten-free vegan cookbook, it is specifically vegan, and with many gluten-free recipes. Perhaps one of the best things about this cookbook is that it is broken down by celebration, such as the Superbowl, Easter, Christmas, etc. Within each celebration section is an entire meal plan for you, full of delicious recipes! Alicia’s writing style is entertaining and informative. This book is a must-have in the kitchen of any vegan, gluten-free cook! You can see (and buy) her book here on Amazon
We have this listed as either a main dish or a side dish; in fact, you could serve them for dinner, lunch, or brunch! This is a very versatile recipe!
Vegan Red Potato Cakes with Tomato and Wilted Spinach
Inspired by Alicia C. Simpson’s Quick & Easy Vegan Celebrations
1 pound red new potatoes, scrubbed and chopped
1 small zucchini, diced
1 small yellow squash, diced
3 Tablespoons plain soy or rice milk (you could even use unsweetened almond milk)
1/2 teaspoon fine sea salt
6 Tablespoons extra-virgin olive oil
6 cups fresh baby spinach
1 large tomato, sliced 1/4″ thick
Put the potatoes in a large saucepan and cover with water. Bring to a boil and cook for 10 minutes or until tender. Drain and transfer to a large bowl. Lightly mash the potatoes, leaving some large chunks. Add the zucchini, squash, milk and salt to the potatoes and stir to combine. Form the potato mixture into 6 balls, using about 1/2 cup of the mixture for each, then lightly flatten to form the potato cakes.
Heat 4 tablespoons of the oil on a large griddle or in a large skillet over medium heat. Add the potato cakes and fry on both sides until lightly browned, 3 to 4 minutes on each side.
Warm the remaining 2 tablespoons of oil in a separate large saucepan. Add the spinach and sauté until the spinach has wilted. Remove from the heat.
You can either leave the tomato slices raw or brush them with olive oil and broil them for 2 to 3 minutes.
To assemble, lay out the tomatoes on serving plates. Top with the potato cakes, and then with the wilted spinach.
Serve right away while they are still nice and warm.
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