Little Sunny Kitchen · by Diana★ 4.9 (38)
Vegan Potato Cakes with Rice
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 3%
CARBS 12G75% OF CAL
1G FIBER1G SUGAR10G OTHER
FAT 1G19% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-outside, soft-inside potato cakes made with rice, vegetables, and parsley. Quick to make and versatile, they work as an appetizer or snack.
starter🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 16- 1 pound (450g) potatoes (russets, peeled)
- ½ cup (100g) rice (uncooked)
- 4 teaspoons vegetable oil (divided)
- 2 small yellow onions (diced)
- 2 carrots (peeled and grated)
- 5 tablespoons fresh parsley leaves (chopped)
- Salt (to taste)
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 3%
CARBS 12G75% OF CAL
1G FIBER1G SUGAR10G OTHER
FAT 1G19% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 80mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 9mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.