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Crispy parmesan and panko crusted mashed potato patties served with a homemade pistachio pesto. These patties are soft and cheesy on the inside with a crunchy golden exterior. Made with mixed potatoes, carrots, green onions, and fresh parmesan cheese they make a delicious vegetarian side dish.

These patties are superfood rich and packed with plant protein. The patties combine nutrition from sweet potatoes and carrots for a great source of fiber, vitamin, and antioxidants. Served with a homemade pistachio pesto which also provides a great source of nutrition from pistachio protein, and the benefits of olive oil.

These patties are shallow fried which allows them to hold their shape and get that crispy exterior. Without the frying they wouldn’t be able to hold up their shape and would be too soft to serve. Be sure to toss the mashed potato balls in breadcrumbs and parmesan. This creates a protective layer on the exterior and makes it easy to flip and handle during the cooking process. Use a true non stick skillet to ensure nothing sticks to the pan. We don’t recommend cast iron as it retains too much heat and the patties will stick to the bottom.

Instructions include methods for using leftover mashed potatoes, and making ahead! Feel free to use an alternative sauce for serving, such as store bought pesto or a cranberry mayo. Make it your own! Leftovers can be warmed in the oven and served as a delicious breakfast treat with poached eggs or as a light lunch with a side salad.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast

potato cakes with pistachio pesto

potato cakes with pistachio pesto

Yield: 20
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

crispy parmesan and panko crusted mashed potato cakes served with a homemade pistachio pesto

Ingredients

  • 2 large russet potatoes, peeled
  • 1 large sweet potato, peeled
  • 4 medium carrots, peeled
  • 1/4 cup cooking cream
  • 1 cup shredded parmesan cheese
  • 1/3 cup flour
  • 1 TBS cornstarch
  • 1/4 cup green onions, finely chopped
  • salt and pepper
  • vegetable oil for frying
  • 1/2 cup panko bread crumbs
  • Pistachio pesto
  • 1/2 cup arugula, loosely packed
  • 1/4 cup fresh basil leaves
  • 1/2 cup pistachios, de-shelled
  • 4 cloves garlic
  • 1/3 cup shredded parmesan cheese
  • 1/2 lemon, juiced
  • 1/2 cup olive oil

Instructions

  1. Bring a large pot of water to a boil. Add the potatoes and boil for 10 minutes or until tender. Add the carrots to the pot and boil an additional 5 minutes. Vegetables should be tender enough that they can be pierced with a fork.
  2. While the potatoes cook, combine all of the ingredients for the pesto in a food processor. Slowly add the olive oil. Blend until well combined. Add more olive oil for a thinner pesto. Set aside until ready to serve.
  3. Rinse potatoes and carrots under cold water and cube small enough to add to a blender. In a blender combine potatoes, carrots and cream. Mix until just started to resemble mash potatoes. Do this step in batches if needed.
  4. In a large bowl, combine mixture with green onions, 1/2 cup parmesan, flour and cornstarch. Fold together until fully incorporated. Season with salt and pepper. Use a cookie scoop to form balls and place on baking tray. Refrigerate for 30 minutes.
  5. In a non stick pan, heat olive oil over medium heat. Add just enough to the pan to cover the bottom for a shallow fry. While the oil warms, combine the remaining parmesan with bread crumbs in a shallow bowl. Use your hands to flatten the balls into small patties. Coat both sides with the parmesan/panko mixture. Cook until golden about 4 minutes per side. The edges should begin to change colours and crisp once you see this they are ready to be flipped. Remove from heat and set on paper towel lined plate. Repeat until all the patties are cooked.
  6. Serve warmed topped with pistachio pesto.

Notes

*you can substitute 2 cups leftover mashed potatoes instead of the 3 potatoes. Skip to step #3. No need to refrigerate at this point as the potatoes will have already been chilled and are easier to handle at this point.

*Can be made a day ahead, coating with breadcrumbs/parmesan just before cooking. Store them on a tray covered with plastic wrap in the fridge.

potato patties with pistachio pesto

Recipes

November 18, 2020

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