Posted in International vegan cuisine, Plant Based, Potatoes, Vegan

Vegan Cabbage Cakes & Garlic Mash

Looking for something greasy and fried without the hassle of deep frying? Or the calories? Yeah, me too and that’s how I found these yummy vegan cabbage cakes, and don’t worry, there’s more than cabbage in these babies!

These little cakes are satisfying to eat, packed with veggies, which means packed with nutrients and super easy to make. I realized after the fact that I should have tried to make these in the air fryer, but I didn’t so here we are.

Vegan cabbage cakes with creamy garlic mashed potatoes.

They key, I realized, to making a really good crab cake is the dreaded ‘u’ word. Uniformity. That’s right, all the veggies need to be thinly slice and as even as possible. You could probably even use a box grater or the grater option on your food processor for the cabbage, carrots, onion and garlic.

For the cabbage, I found it helpful to boil it for about 8 minutes to soften it up or else you’ll end up noshing through big ass raw cabbage pieces like an adult-sized rabbit. You might want to do this part ahead of time, so the cabbage has time to cool because these vegan cabbage cakes will require you to use your hands.

When the cabbage is cool, add to the same bowl as the rest of the veggies and give a quick toss with salt & pepper. Add flour and flax egg or vegan egg substitute, and season accordingly. Toss until evenly coated and resembling a cake-like batter. Let the cabbage mixture sit for a few minutes while you peel the potatoes for mash.

When you’re ready, form the cabbage patties into balls and flatten slightly. Add to hot and oiled skillet, cook about 3 to 4 minutes on each side, until they are crispy and golden brown. I did them in batches and kept them warm and crispy in the oven.

When the potatoes are soft, drain and keep some of the reserve water in case you need it. Cook the remaining garlic in the potato pot with a splash of oil until it becomes fragrant. Add plant milk or reserved water and potatoes, remove from heat to mash thoroughly.

Season with turmeric, salt, white pepper and nutritional yeast. Enjoy!

What’s your favorite quick and easy vegan meal? Drop a photo, link or recipe in the comments.



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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