Crispy Veggie Potato Cakes

Ingredients

• 250 grams potatoes (peeled and diced)

• 25 grams chopped carrots

• 25 grams chopped celery

• 30 grams mozzarella cheese (shredded)

• 1/4 teaspoon salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon ground black pepper

• 50 grams cornstarch

• 1 tablespoon cooking oil (for frying)

  Cooking Directions

  1. Boil the potatoes in salted water until tender, about 12–15 minutes. Drain well and mash until smooth. Let them cool slightly.

  2. While the potatoes are boiling, sauté the carrots and celery in a non-stick pan with a splash of water or oil for about 3–5 minutes until softened. Let cool.

  3. In a mixing bowl, combine the mashed potatoes, sautéed vegetables, shredded mozzarella, garlic powder, salt, and pepper.

  4. Add the cornstarch gradually and mix until a firm dough forms. If the mixture is too soft, add a bit more cornstarch.

     Divide the mixture into small portions and shape them into flat, round cakes or patties.

     Heat 1 tablespoon of oil in a skillet over medium heat.
     Fry the patties for 3–4 minutes on each side until golden brown and crispy.
     Remove from the pan and place on a paper towel-lined plate to drain excess oil.

     Serve hot with your favorite dipping sauce or a side salad.

     Nutrients (per 2 cakes)

     Calories: 210 kcal

     Protein: 5 g

     Fat: 6 g

     Carbohydrates: 32 g

     Fiber: 3 g

     Sugar: 1 g

     Sodium: 230 mg

     Calcium: 70 mg

     Vitamin A: 1400 IU

     Iron: 1.2 mg
     Enjoy