Thursday, November 29, 2012

Vegan Potato Cakes with Tahini Lime Dressing:

Decadent, delicious, and easy to make...what more could a girl ask for? These babies are amazing. I used canned new potatoes to make this less time-consuming. I also baked them so that I could study while they were cooking, but you can fry or saute them to achieve a little more crunch around the edges. The tahini lime dressing compliments the potatoes and paprika, giving them a hint of freshness. I'm actually in the library again, but I can't wait to get home and eat some more of these. My stomach is growling.

I only have a few more days until I'm done for the semester! Plans for break include: making this blog super awesome, setting up job interviews, writing a novel (haha), taking tons of pictures, spending time with family, and getting a little bit of traveling in.


1 (49 oz.) can new potatoes, drained and rinsed
3/4 cup panko breadcrumbs 
1/2 cup fresh parsley, chopped
2 tbsp. olive oil
2 tbsp. plain unsweetened almond milk
3/4 tsp. paprika, plus more for sprinkling
1/2 tsp. salt (to taste)
1/2 cup tahini lime dressing (recipe below)


1. Add the potatoes, olive oil, almond milk, and salt to a large pot. Smash the potatoes with a potato masher, and heat over medium to medium-high heat until heated through. Smash a little bit more (these potatoes should still be a little chunky though).

2. Stir in the breadcrumbs, parsley, and paprika. Let the potato and parsley mixture cool in the fridge for a half an hour (optional).

3. Once the mixture has cooled, preheat your oven to 400, and generously grease a baking sheet. Separate the potato mixture into 15 patties, 1 1/2 to 2 inches in diameter. Place each on the baking sheet, sprinkle with salt and paprika, and spray or brush with a little oil.

4. Bake the patties until golden-brown, about 15 minutes on each side. NOTE: I baked them on the bottom rack of the oven for the last 7 minutes. Serve over a bed of fresh greens, and drizzle with the tahini dressing. 



1/3 cup water
2 tbsp. red wine vinegar
1 1/2 tbsp. sesame tahini
2 tsp. lime juice
1/2 tsp. to 1 tsp. agave nectar
Dash of salt


Add all of the ingredients to a small container. Mix until well combined, adding more or less of each ingredient to reach desired flavor.


  1. Ooh, yum - I love the sound of that dressing tahini dressing :)

    1. It was really good. Sometimes tahini is too bitter for me, but this was delicious.

  2. This looks awesomely tasty. Will be making very soon.


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