Oil-Free Baked Potato Vegetable Pancakes with Steamed Kale

  • Author: Kathy Carmichael


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



Potato/Vegetable Cakes:

  • 3 Medium Yukon Gold Potatoes
  • 1 medium Sweet Potato
  • 1 medium, shredded Zucchini
  • 1 medium Turnip
  • 1 large, peeled Parsnip
  • 1 large, peeled Carrot
  • 1/2 cup chopped Green Onions
  • 1/3 cup Wheat flour (gluten-free flour works well too)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 cloves, minced Garlic
  • 1/4 cup Dill, chopped

Dijon Maple Dressing:

  • 1/4 cup Pure Maple Syrup
  • 1/4 cup Dijon Mustard


Draining and Preparing Zucchini:

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

Parboiling/Preparing 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

Forming Pancakes/Cooking Pancakes:

  • Pre-heat oven to 400 degrees.
  • Combine 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 (double the amount).
  • 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