Sage & Onion Potato Cakes

Prep Time: 15 minutes

Cook Time: 5 minutes

Sage & Onion Potato Cakes


  • 400g of leftover potatoes, mashed
  • 100g of leftover cooked carrots, mashed
  • 125g of gluten free flour
  • 15g of Linwoods milled chia seeds
  • 1 small onion
  • Generous handful of chopped sage
  • Salt and pepper to taste
  • 3 tablespoons of tahini
  • Juice of half a time
  • 3 tablespoons of almond milk
  • ½ teaspoon of garlic powder
  • 1 teaspoon of Italian herbs
  • Olive oil for frying


  1. Prepare a chia egg by mixing 15g of Linwoods milled chia seeds with 50ml of water and set aside for 10 minutes to thicken.
  2. Chop the onion finely and fry on a non-stick pan for 5 minutes until translucent.
  3. In a large bowl, mix together the potatoes, carrots, flour, cooked onion, sage, chia egg and salt/pepper.
  4. When the ingredients have been fully incorporated, use your hands to shape the dough into approximately 8 medium sized potato cakes.
  5. Heat some olive oil in a non-stick pan and fry each potato cake for about 4 minutes on each side until golden brown.
  6. To prepare the tahini sauce, simply whisk the tahini, lime juice and almond milk together until a smooth paste forms, and then stir in the garlic powder and Italian herbs.
  7. Serve the potato cakes hot or cold with tahini sauce on the side.