Vegan Vegetable Cakes

Vegan Vegetable Cakes

Cheryl Bennett
Food Blogger
Pooks Pantry

Yield: 6

Turn leftover Grilled Cajun Potato Wedges into vegan vegetable cakes for a tasty side dish or appetizer.

Read Cheryl's full post, including more photos, here.


Cajun spice blend:


  1. In a medium bowl, combine potatoes, shallot (or onion), corn, peas, garlic, flour, panko, baking powder and spice blend. Toss well to combine.
  2. In a small bowl, combine chia seeds with water. After one minute, they should begin to gel. Add them to the potato mixture at this point.
  3. Using a large mixing spoon or rubber spatula, thoroughly incorporate chia seeds into potato mixture.
  4. In a large sauté pan, add enough oil to cover the bottom of the pan. Heat oil over medium heat.
  5. Using a 2-ounce scoop or ¼ cup measure, portion mixture into 12 patties.
  6. Pack the mixture tightly with your hands and gently place into the hot oil.
  7. Cook for 4–5 minutes per side.
  8. Drain on a paper towel-lined plate to absorb excess oil.
  9. Serve warm with dipping sauce, if desired.