Empty My Fridge
Irish Potato Cakes (Boxty) with Avocado Basil Ranch
Ingredients
- Russets2
- Salt¾ tsp
- Black pepper · ground¼ tsp
- Milk¼ cups
- Flax seed1 tbsp
- Nutritional yeast1–2 tbsp
- Black salt1
- Oil1 tsp
- Lemon½ tsp
- Flour¼–⅓ cups
- Baking powder½ tsp
- Avocado1
- Basil1 tbsp
- Garlic½ tsp
- Ranch dressing½ tsp
- Generous dash of black pepper and salt
- Lime2 tsp
Instructions
- Boil one chopped potato in cold water over medium heat for 5 to 7 minutes until tender, then drain and cool slightly.
- Mash the potato with salt, pepper, milk, flax, nutritional yeast, oil and kala namak, then taste and add salt so it is saltier than regular mash.
- Grate the second potato, mix in 1/2 tsp lemon juice, then squeeze out excess moisture with paper towel.
- Mix the grated potato into the mash.
- Stir the baking powder into 1/4 cup flour, add it to the potato bowl and mix; if too stiff, add 1 tbsp more non-dairy milk.
- Heat a skillet over medium heat, grease lightly with a few drops of oil, drop in dollops, shape and flatten, then cook 4 to 5 minutes per side.
- To bake instead, bake at 425°F / 220°C for 15 to 20 minutes, then broil for a minute if needed.
- Blend the avocado ranch ingredients until smooth, adding water if needed, then taste and adjust seasoning, adding dill or onion powder as you like.
Summarized from Vegan Richa's video. Watch it for the details.
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