Roasted Potato + ZucchiniCakes

What a weekend! I always go into the weekends with the intention of getting some R&R, especially when it’s a long weekend (that extra day can make ALL the difference). Well, it rarely happens. Does that ever happen to you?…I just can’t sit still. First frost of the season on Saturday morning and it had me flying out of bed to get the last of my basil picked. Yikes, didn’t see that one coming so soon. I start all of my garden vegetation as seedlings, and with a short growing season, I place great value on what does actually grow. Waste not. My less high maintenance veggiesNfruits, which hold a special place on my plate, POTATOES, beets, carrots, kale, tomatoes, and pumpkins. They’ll thrive even if forgotten. Same with my rhubarb – that stuff will grow through concrete! Just like weeds. I did mention plenty of potatoes on the menu, so today…Roasted Potato + ZucchiniCakes, Garlicky CherryTomatoes, Baby Arugula & CashewCream. What I love about plant based eating, pretty well any veggie combo is a GO.

Roasted Potatoes + ZucchiniCakes
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Cuisine: *plant based + gluten free
Servings: 3 (6 cakes)
Author: thecrimsonsink
Roasted Potatoes + ZucchiniCakes
  • 2&1/2 cups baby potatoes - washed & chopped into halves *skins left on
  • 1/2 cup zucchini, grated
  • 1 shallot, finely chopped
  • 3 tbsp vegenaise
  • 1 tbsp olive oil
  • sea salt + pepper to taste
Garlicky Tomatoes
  • 1 cup cherry tomatoes - sliced into quarters or smaller
  • 2-3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 4 cups baby arugula, washed
  • 1/2 cup cashew cream *see recipe notes
Roasted Potatoes + ZucchiniCakes
  1. Preheat the oven to 400*F.

  2. Place the halved potatoes into a bowl, drizzle with olive oil, and sprinkle with sea salt + pepper. Toss to coat. Pour the potatoes onto a baking sheet, space apart, and in the oven for about 20 to 25 minutes - flipping halfway through. They should be tender (poke with a fork) and slightly golden-brown once removed. *Leave the oven on.

  3. While the potatoes are roasting, add 1tbsp olive oil to a skillet and heat over medium. Add the shallot and zucchini. Stir well and continue stirring until the shallot begins to appear translucent - about 5 to 7 minutes. Remove from heat.

  4. Once the potatoes are roasted, remove them from the oven and place them into a bowl. Mash the potatoes with a 'masher' or fork - some potato chunks are fine. Add the sautéed shallot and zucchini, along with the vegenaise, and a pinch of sea salt + pepper. Fold until combined. Taste and add more sea salt + pepper if needed.

  5. Prepare a baking sheet with parchment paper. Take about 1/3cup of the potato zucchini mixture and form it into a patty. Place the patty onto the baking sheet. Repeat until all the mixture is used up. Space the patties apart so they aren't touching. Place the baking sheet into the oven and bake for 10mins, and then broil on high for another 10mins, until golden-brown. *Don't flip the patties - they may fall apart. Broiling will get the top nice & crispy. Remove from the oven & serve.

Garlicky Tomatoes
  1. Add the sliced cherry tomatoes and minced garlic to a bowl. Fold. Add the olive oil & sea salt. Fold until evenly coated. Refrigerate or serve.
Recipe Notes

~ For basic CashewCream...soak 1/2cup cashews in water for at least 2hrs (or 15mins in hot water). Drain. Add drained cashews to a high speed blender along with 1/2cup unsweetened almond milk OR water, 1/2tbsp lemon juice, and 1/4tsp sea salt. Blend on high until smooth. Refrigerate or serve. 

One Comment Add yours

  1. Ashly Lundy says:

    This is a nice blog. Keep it up. I Just shared it on my Twitter profile.

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