Generally, potato pancakes are fried in oil and covered in sour cream. But my version is vegan, oil-free and full of a variety of vegetables with no added fat. In fact, this dish is boasting with Yukon Gold potatoes, sweet potato, parsnip, carrot, zucchini, green onions, and kale. With very few ingredients, you can transform six vegetables into a beautiful and hearty meal without any added fat. By using gluten-free flour, Baked Potato Vegetable Pancakes transform into a gluten-free meal.
Although I enjoy cooking with my hands, I love my Cuisinart burger mold. I use the mold for veggie burgers of course, but I also use it for my “crabby” cakes, as well as my zucchini cakes. It forms perfectly round, uniform burgers, which cook evenly and look delicious. And these baked potato vegetable cakes form perfectly using the burger mold. I bought my Cuisinart Burger Mold on Amazon.
In order to add some greens and color to my meal, I prepared steamed kale. Since Baked Potato Pancakes highlight the meal, steamed kale provides the perfect accompaniment. Just steam the kale with vegetable broth and seasoning a few minutes before the cakes come out of the oven.
I used the leftover green onions and dill for garnish on top of the maple dijon sauce.