1/3 cup all purpose flour (you can use gluten free flour)
1-2 tbsp nutritional yeast
2 tsp garlic powder/garlic granules
Pinch cayenne pepper (optional - adds a nice kick)
Generous amount of salt
Olive oil (for frying)
Make your flax egg (mix 1 tbsp ground flaxseed with 2.5 tbsp water in a little ramekin and leave to thicken for 10 minutes).
Place the leftover mashed potato into a large mixing bowl along with your flax egg, flour,nutritional yeast, garlic powder, cayenne, salt and pepper – then mix until well combined.
Mix in the grated potato and sprouts/cabbage. Your mixture should be thick and dense.
If it’s too dry, add in a splash of plant milk. If it’s too wet, add more flour! Simple.
Heat up about 2 tsp olive oil in a non-stick frying pan over a medium-high heat. When hot, drop a dollop of the mixture into the pan, and shape with your spoon. Fry on both sides for around 3-4 minutes until browned and crispy.
Do this with the rest of your batter, you will need to keep adding a little extra oil to fry.
Place the patties on kitchen paper to drain the oil. Keep the patties in the oven to keep them warm until you’ve finished the batch.
Serve with fresh parsley/chopped spring onions/vegan sour cream/tomato sauce. Enjoy!