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Oil-Free Baked Potato Vegetable Pancakes with Steamed Kale
Crispy on the outside, tender and warm on the inside

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Oil-Free Baked Potato Vegetable Pancakes with Steamed Kale

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Adjust Servings:
3 medium Yukon Gold Potato cut each potato in half
1 medium Sweet Potato cut in half
1 medium, shredded Zucchini squeezed dry in a cheese cloth or thin towel
1 medium Turnip ends cut off; peeled
1 large, peeled parsnip peeled, cut in large chunks
1 large, peeled Carrot peeled, cut in large chunks
1/2 cup chopped Green onion reserve 1/4 cup for garnish
1/3 cup Wheat Flour or flour of choice
1 teaspoon Salt
1 teaspoon Pepper
2 cloves, minced Garlic
1/4 cup Dill reserve 5 sprigs for garnish
Dijon Maple Sauce
1/4 cup Pure Maple Syrup
1/4 cup Dijon Mustard

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Oil Free Potato Vegetable Pancakes are delicious, guilt-free and simple to make.

  • 1 hour
  • Serves 5
  • Medium


  • Dijon Maple Sauce


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Today is was 77 degrees in Michigan; that doesn’t generally happen in Michigan on November 1. Instead of going to the gym, Paul and I took the dog downtown for a walk, so we didn’t get home until after 6. I chose to make oil-free potato vegetable cakes, because I could make them quickly, and then cook them while I finished the other household chores I put off to enjoy the weather. Paul helped prep dinner by being the best Sous Chef a woman could want, and does it well.

Potato pancakes are usually fried in oil and covered in sour cream. My version is vegan, oil-free and full of a variety of vegetables with no added fat. In fact, this dish is boasting with Yukon Gold potatoes, sweet potato, parsnip, carrot, zucchini, green onions, and kale. With very few ingredients, you can transform  six vegetables into a beautiful and hearty meal without any added fat. They can easily be made gluten-free by switching  the unbleached wheat flour to the chick pean flour, or any gluten free flour of your choice.

The love my Cuisinart burger mold. It comes in handy for veggie burgers of course, but I also use it for my “crabby” cakes, and my zucchini cakes. It forms perfectly round, uniform burgers, which cook evenly and look delicious. My baked potato vegetable cakes  form perfectly using the burger mold. I bought my Cuisinart Burger Mold on Amazon.

I chose kale to add green to my rainbow of colors, and Paul and I both had salad for lunch today, so I opted for steamed kale because it goes so well with the maple dijon sauce I chose to dress  it and the potato cake with.

I used the leftover green onions and dill for garnish on top of the maple dijon sauce.

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Draining and Preparing the Zucchini

Grate 1 medium zucchini.
Place all grated zucchini in a cheese clothe or thin clean towel
Squeeze all the water from the zucchini


Preparing and Par-Boiling Vegetables

Peel and cut both types potatoes in half.
Peel and cut carrot, parsnip, turnip in large chunks similar to the size of the potato.
Boil for approximately 10 minutes, until the vegetables start to become tender.
Drain in a colander.
Return to pan for a cold water bath and immediately cover in cold water to stop cooking.
Drain again.
Using a food processor, on the shredding mode, shred the potatoes, carrot, parsnip and turnip


Making Potato Pancakes

Pre-heat oven to 400 degrees.
Comine zucchini, shredded vegetables, chopped dill, 1/2 of the green onions, 1/3 cup floured and spices.
Stir until everything is combined.
Using a burger mold, or forming with your hands, make 5 large potato vegetable cakes or several smaller ones.
You can even make appetizer sliders if you wish.


Using a cookie sheet, cover in parchment paper or a silicone mat
Cook potato cakes for 30 minutes at 400 degrees
While the pancakes cook, make the sauce


Mustard Dijon Sauce

In a glass measuring cup, combine dijon mustard and maple syrup
Whisk together
Set aside


Steamed kale

Remove stem from kale.
Cut kale into bite sized pieces.
In a medium sauce pan, boil 1/4 cup water.
Once the water is boiling, add kale and cover for 3 minutes
Remove cover and drain in a colander



Place one Potato Cake in the middle of the plate.
Place kale on the side.
Using a spoon, drizzle the sauce over the potato cake and the kale
Using the reserved green onions, add a few green onions and a spring of dill

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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