Vegan Potato Cakes with Rice - Little Sunny Kitchen

Prep Time 5

Cook Time 15

Total Time 20

Add the potatoes to a saucepan, cover with water and bring to a boil. When the water starts boiling, salt the water and cook the potatoes until they are fork tender. Remove from heat, drain, and mash.
Cook the rice following the package instructions.
In a pan, heat 2 teaspoons of oil and sautee onions and carrots until they're soft.
In a bowl combine the mashed potatoes with the cooked rice, sauteed carrots and onions, parsley, and season with salt to taste. Divide the mixture into 14-16 portions and shape balls then flatten into cakes using your hands.
Fry in the remaining heated vegetable oil over medium-high heat until the cakes are golden and crispy for 3-4 minutes (the mixture will be very soft so be careful not to break the cakes while frying), flip, and cook for 3 more minutes. Serve warm (or cold).

If you're boiling potatoes to make these potato fritters or cakes, use a potato ricer or masher to mash them and make sure that there are no lumps left.
Fully cook the rice before adding it to the mixture.
Make patties that are not too big. Big patties start to break and won't easily cook through.
You could add different herbs to the patties, I've added parsley this time but I also add dill or chives sometimes.
When shallow frying the potato cakes, fry on medium heat until the patties start to crisp as the crispy exterior is what's so special about these potato fritters.