Potato Cakes with Veges and Pesto (Vegan, Gluten-free)

Potato Cakes with Veges and Pesto (Vegan, Gluten-free)

This is one of my favorite summer dishes. Now it is autumn here in New Zealand and the ingredients are harder to get. So why not say goodbye to summer with a colorful dish that is loaded with flavours and will not be forgotten? Or maybe welcome summer in the northern hemisphere?

This recipe can feed up to 4 people. Or two, if you love veges as much as I do :)

Vegan Potato Cakes with Veges and Pesto

For 4 portions you’ll need:

For the potato cakes:
300g potato
1/4 cup (50g) coarse polenta
1 cup water
3 dried tomatoes (in oil or if they are sun dried tomatoes, soak them in water overnight)
1/4 onion
some cooking oil (I prefer coconut-oil)

For the veges:
2 red capsicum
2 courgettes
3/4 onion
2 garlic cloves
salt & pepper to taste
some cooking oil (I prefer coconut-oil)

For the pesto:
2 handful of fresh basil leaves
1/2 cup sunflower seeds
7 tablespoon olive oil
2 garlic cloves
1 tablespoon yeast flakes
salt & pepper to taste

Preparation:

Peel the potatoes, chop them into cubes. Chuck them into a small pot, cover with water and with a lid on, bring to boil. Let cook until soft (approx. 15-20 minutes).

In a small pot, bring 1 cup of water to boil and then add the polenta. Let simmer for a few minutes, stirring constantly. Let rest with the lid on.

In the meantime wash and clean the capsicums, cut them into thin slices.

Vegan Potato Cakes with Veges and Pesto

Halve and cut the courgettes into fine slices also.

Vegan Potato Cakes with Veges and Pesto

Peel onion and the garlic and chop them into fine slices.

Vegan Potato Cakes with Veges and Pesto

When the potatoes are soft, rinse them and mash them up.

Vegan Potato Cakes with Veges and Pesto

Add the polenta and mix well.

Chop up the onion into fine cubes and also chop up the dried tomatoes.

Vegan Potato Cakes with Veges and Pesto

Add to the potato-polenta-mix and stir well.

Vegan Potato Cakes with Veges and Pesto

Heat some oil in a frying pan and scoop even portions of the cake mixture into the pan. Cook them on both sides until golden-brown.

Vegan Potato Cakes with Veges and Pesto

Vegan Potato Cakes with Veges and Pesto

For the veges, heat up some oil in a large frying pan. Cook the onion and capsicum for a few minutes. Then add the courgettes and cook for a few more minutes. Add the garlic at the end, letting it cook only for a short time. Add salt and pepper to taste.

For the pesto, blitz the basil leaves with the olive oil and sunflower seeds. Add the minced garlic cloves, yeast flakes and salt&pepper to taste.

Vegan Potato Cakes with Veges and Pesto

Questions and comment are warmly welcome! Enjoy! :)

Vegan Potato Cakes with Veges and Pesto

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