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Potato Artichoke Cakes PAD #313 | by chef@isimmer
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Potato Artichoke Cakes PAD #313

These cakes are larger than what the recipe states. They were a vegan entree. It is really a salad plate, not a dinner plate to give you some perspective. For more recipes please visit my website at


Aritchoke and Potato Patties with Cashew butter

makes 8, 3 inch patties



1 tablespoon olive oil

1 clove minced garlic

1/2 small onion

1 14 ounce can (approx. weight) of artichoke hearts in brine, drained, chop in food processor

2 medium Yukon gold potatoes (1 pound), peeled and shredded lengthwise in food processor or by hand with grater--looking for long strips not short ones.

1/2 teaspoon salt

1/4 teaspoon dried Mediterranean oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1 1/2 tablespoons fresh lemon juice

1/2 cups pureed salted cashews or 1/3 cup cashew butter

2 tablespoon bread crumbs

1 teaspoon cornstarch

1/2 cup vegetable or peanut oil

1/3 cup Crème fraîche, sour cream or soy alternative

2 tablespoon chopped fresh parsley or chives


Preheat oven to 375 °. Heat olive oil in a sauté pan over medium-high heat then add garlic and onions. Sauté vegetables until they begin to caramelize. Let the onions and garlic cool; then mix with artichoke hearts, shredded potato, salt, oregano, thyme,

basil, lemon juice, cashew butter, bread crumbs and cornstarch.


Heat peanut oil in a medium sauté pan to between 365° and 375° in temperature. Place 1/3 cup of potato mixture in the pan and spread out to a 1/2-inch in thickness. Place up to 4 patties in the pan at a time when frying. Carefully flip the patties with a metal spatula when patties begin to turn golden brown in color. Remove cakes from the oil and place on a sheet pan. Repeat this step until all the potato-artichoke mixture has been fried. Just before serving bake patties for 15 minutes then serve with a dollop of Crème fraîche or soy alternative and sprinkle of the fresh herbs.

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Taken on January 9, 2008