Potato and spinach cakes with almond parsley sauce

  • Skill Easy
  • Prep time 20 mins
  • Cook time 20 mins
  • Servings 4-6
These dairy free potato and spinnach cakes are super tasty and offer a wide variety of flavours thanks to the great mix of herbs and spices. These gluten free patties are great for kids lunches, for dinner with a side of baked veggies or smashed up on some bread as a sandwhich. They are super versatile and go great with many different foods. They also have a tasty almond and parsley sauce thats made using So Good Unsweetened Almond Milk to help these vegan delights be your family favourite.


  • 1kg starchy potatoes such as Agria, peeled, cut into pieces
  • 150g spinach leaves, washed, stalks removed
  • 1/2 cup chopped herbs, like parsley, chives, basil or mint
  • 1 tbs caraway seeds, toasted
  • 1/2 cup flaked almonds
  • 1/2 tsp ground cumin
  • 1/2 onion, finely diced
  • 1/2 cup (60g) ground almonds
  • 2 tbs olive oil or spray oil
  • To garnish: lemon or lime wedges
Almond and parsley sauce:
  • 2 1/2 cups (500mls) So Good™ Unsweetened Almond milk
  • 2 bay leaves
  • 2-3 sprigs thyme
  • 1/4 cup finely chopped parsley
  • 2 tsp dry mustard powder
  • 2 level tsp arrowroot, mixed with 1/4 cup So Good™ Unsweetened Almond milk


  1. Cook potatoes in a pot of boiling water until tender, about 10-12 minutes. Drain and allow to cool. Blanch or steam spinach leaves then wrap the wilted leaves in a clean tea towel and squeeze out the excess water. Roughly chop the spinach. In a large bowl, mash together the potato, spinach, chopped herbs, caraway seeds, flaked almonds, cumin, and onion. Season to taste.
  2. Take large spoonfuls of the potato mix, mould into balls and then flatten into round cakes. Dip each potato cake into the ground almonds, and then leave to chill on a tray in the refrigerator.
  3. Place a frypan with oil over a medium to low heat. Cook 1 or 2 potato cakes at a time, over a gentle heat until crisp and golden on one side, about 3-4 minutes. Turn and cook the other side until golden brown. Keep the potato cakes warm in a low oven while preparing the sauce.
  4. To make the sauce, heat the So Good™ Unsweetened Almond milk with the bay leaves and thyme sprigs gently on the stove top over a low heat. Stir in the parsley and mustard powder. Season to taste. Make a slurry with arrowroot powder and extra So Good™ Unsweetened Almond milk. Pour into the warmed almond milk and stir continuously until it begins to thicken. Remove from heat once thick.
  5. Serve potato cakes with warm almond and parsley sauce, accompanied by a green salad and lemon or lime wedges.
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