Easy Festive Potato Pancakes Recipe

This colorful and healthy alternative to mashed potatoes is a great option if you have gluten-free or vegan guests for the holidays. It is also a fantastic way to repurpose leftover mashed potatoes.

Prep Time & Yield

Makes 10 patties

  • 4 cup cooked potatoes, mashed
  • 1 cup non-dairy substitute
  • 2 tbsp of non-dairy butter (optional)
  • 3 tbsp nutritional yeast
  • 1 tbsp vegetable stock powder
  • Pinch of nutmeg
  • 1 cup of chopped kale, finely chopped with ribs removed
  • 1/2 cup green onion, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1/3 cup vegetable or olive oil for cooking

For serving:

Cranberry sauce



  1. In a large bowl, stir in mashed potatoes, kale, green onions, nutritional yeast vegetable stalk, nutmeg, salt and pepper into a large bowl.
  2. Shape your mashed potato mix into 4 in wide by 1 in. thick patties.
  3. In large non-stick skillet, heat 1 tbsp of oil per patty over medium-low heat.  Once the oil has been heated, gently deposit as many patties as you can fit into the frying pan making sure to leave 1 inch in between to overcrowd them. Cook for about 5 minutes on each side or until you get a golden-brown colour. Keep finished cakes warm. Serve cakes with cranberry sauce.


Download Original
*If a more specific format is required, please contact us