This light and delicious olive and basil potato cakes recipe is ideal for spring and summer sides, they’re not too heavy and the strong taste of the fresh basil works perfectly for the warmer months, and as a complementary side for a lot of summer salads, while the potatoes and the crispy breadcrumbs provide some carby comfort.
NUTRITIONAL INFORMATION
Each potato cake contains 83 calories, 1.8g of fibre and 1.8g of protein. The full recipe makes 12 potato cakes, with an average serving being 3-4, depending on how you’re opting to eat/ serve them.
One potato cake also contains 10% of your recommended daily amount of potassium, 11% of your daily B6, 11% of your daily vitamin K and 25% of your daily vitamin C.
INGREDIENT CHOICES AND SUBSTITUTIONS
Don’t be tempted to use dried basil here. The freshness from the basil makes the whole recipe. If olives aren’t your thing, though, you can skip those, and they’ll still work perfectly.
I’ve made these with almond milk, soy milk and hazelnut milk in the wet batter and the milk change has never made any major difference, so use your favourite or whatever you have on hand.
To make mine I always use the Esgir Gluten Free Crispy Breadcrumbs. If you’re not using crispy breadcrumbs, pre-roast your crumbs for 8-10 minutes while your potatoes are cooking to crisp them up a little. Trust me, it makes a big difference.
HOW TO STORE, KEEP AND REHEAT
These potato cakes are best served fresh, but can be kept for a few days if you have leftovers. Wait until the potato cakes have fully cooled before transferring them to the fridge, covered. To reheat, preheat the oven to 180c and place them on a baking tray. Cook for 12-15 minutes until they have fully warmed through.
OLIVE & BASIL POTATO CAKES RECIPE
Olive & basil potato cakes recipe; a light and refreshing potato side with fresh basil, perfect for spring and summer.
This recipe is gluten free, dairy free, soy free*, nut free* and vegan friendly. Depending on your choice of dairy free milk.
Olive & Basil Potato Cakes Recipe
Olive & basil potato cakes recipe; a light and refreshing potato side with fresh basil, perfect for spring and summer.
Course Side Dish
Cuisine Mediterranean
Keyword Basil Potato Cakes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 Potato Cakes
Calories 83 kcal
Ingredients
- 1 kg potatoes peeled and chopped
- 20 g fresh basil
- Generous amount of salt and pepper
- 2 cups GF breadcrumbs*
- 1 cup non-dairy milk
- 1 tsp dried oregano
- Approx 10 queen olives sliced
Instructions
- Preheat oven to 190°c and line a baking tray with greaseproof paper.
- Add chopped potatoes to a large saucepan, cover with cold water, bring to the boil and cook on medium heat and cook for roughly 20-25 minutes until the potatoes have cooked.
- Mash your potatoes with salt and pepper. Do not add any butter. Then stir in your chopped basil. If you have a blender/ food processor with a puree mode, do not chop your basil. For the best results add your mashed potato and basil to the food processor and run it through a puree cycle. Stir in the chopped olives.
- Spoon out your mix and divide into 12 equal sized servings and use your hands to shape them into either circles or traditional croquette shapes. Add your non-dairy milk in one bowl and your breadcrumbs in another. Whisk your dried oregano into your non-dairy milk. Dip your potatoes into the milk mix, followed by the breadcrumbs until they’re evenly coated and place on a lined baking tray. *To get the potatoes fully coated you may want to double dip. If you’re happy with a light coating, you should only need one cup of breadcrumbs.
- Place your baking tray in the centre of the oven and cook for 20-25 minutes until the breadcrumbs are golden and crispy.
