Potato and spinach cakes with almond parsley sauce
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.
Almond and parsley sauce:
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Serve potato cakes with warm almond and parsley sauce, accompanied by a green salad and lemon or lime wedges.
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