Vegan Potato & Spinach Cheddar Fritters with Horseradish Dipping Sauce

Potato Spinach Fritters with Daiya (25)

Yesterday was one of those days when I didn’t know what to make for dinner and the veggie supply was running low. You know those times – you look through the fridge and try to figure out what you can make from what you have, like it’s a basket on Chopped.

I had potatoes and I had a bunch of fresh spinach which needed to get used fast. And I had green beans. What I didn’t want was another stir-fry or stew. I wanted something cheesy and fried. Fritters, it would be.

Potato Spinach Fritters with Daiya (54)

Whenever I see a recipe for any type of mashed potato fritters or cakes, they always say to use leftover mashed potatoes. Who has leftover mashed potatoes? I never do. Ever. So I had to make the mashed potatoes first. If you have leftover or can make them a day ahead, the potatoes will be stiffer and make firmer cakes but if not, just make them and let them cool down a bit.

The spinach got sauteed with lots of garlic in olive oil and it was hard not to just eat it straight from the bowl while it was cooling down. I love garlicky spinach.

Potato Spinach Fritters with Daiya (8)

When I was in Yeshiva grade school, we had the most meager lunches. It was a very poor school. All lunches were meat-free and our main entree was usually white rice, potatoes or macaroni. On the days they served mashed potatoes as the main course, we would all be very excited. They made really good, creamy mashed potatoes. The side dish would always be spinach which smelled like spinach…A LOT! I didn’t like spinach then so I wouldn’t get it. Those who did like spinach would get it and mix it into their mashed potatoes. AACK!  To me, that was killing the potatoes. Yuck! Of course, I wanted to like spinach like Popeye but I didn’t. Today mashed potatoes mixed with spinach? Good!

Potato Spinach Fritters with Daiya (2)

In a big mixing bowl, I mixed the potatoes and the garlicky spinach and then added the egg replacer. I used The Vegg Vegan Egg Yolk which really acts like eggs. Then Daiya Vegan Cheddar Shreds which melts really well in fritters. And just enough chickpea flour to hold it all together.

Potato Spinach Fritters with Daiya (10)

For the sauce, I just threw together some vegan mayo, Dijon mustard, vegan Worcestershire sauce, and a little bit of prepared horseradish. And a bit of dried oregano. Yum!

The fritters were crispy on the outside with creamy potatoes, garlicky spinach and ooey-gooey cheese inside. Perfect.

Potato Spinach Fritters with Daiya (41)

Oh, and we had sauteed garlicky green beans on the side. I love everything garlicky!

Potato Spinach Fritters with Daiya (31)

These Potato & Spinach Cheddar Fritters are perfect when you don’t know what to cook and/or you’re low on veggies. Enjoy!

Vegan Potato & Spinach Cheddar Fritters with Horseradish Dipping Sauce

GF

Potato Spinach Fritters with Daiya (22)

For the Dipping Sauce­­­­­­­­­­­­­­­

¼ cup vegan mayo

2 Tbs. ketchup

2 Tbs. vegan, gluten-free Worcestershire sauce

1 Tbs. Dijon mustard

2 tsp. prepared horseradish

½ tsp. dried oregano

Salt and pepper to taste

 

For the Fritters­­­­­­­­­­­­­­­

5-6 cups mashed potatoes

1 Tbs. extra-virgin olive oil

1 small onion, diced

1 large bunch fresh spinach, chopped

3 garlic cloves, mined

Kosher salt and black pepper

A pinch of nutmeg

2 tsp. The Vegg Vegan Egg Yolk +1/4 cup water

1 ½ cups Daiya Vegan Cheddar Shreds

¼ cup chickpea flour

Vegetable oil, for frying

 

To make the dipping sauce: Combine all ingredients in a bowl and mix well. Taste for seasoning adjustments.

For the fritters: Put the mashed potatoes in a large mixing bowl. Heat the olive oil in a skillet over medium-high heat. Saute the onion until softened, about 3 minutes. Add the spinach by the handful, tossing it to coat in the oil. As it wilts, add more spinach. Add the garlic and season with salt, pepper and nutmeg. Transfer to a bowl and let cool. Then add it to the mixing bowl with the potatoes and mix well.

In a mug, combine the egg replacer and water and mix well. Add it to the potatoes and spinach. Add the cheese and mix everything together. Taste for seasoning adjustments. Add in the flour and mix to combine. You want the mix to feel like it will hold together. Scoop up about 3 Tbs. of the mix and form it into a patty. Continue until you have used all the mix.

Heat the vegetable oil in a skillet over medium-high heat. Add four patties at a time and cook until golden brown, about 3-4 minutes. Gently flip and cook the other side until golden brown, another 2-3 minutes. Transfer to a paper towel-lined plate and sprinkle a bit of kosher salt on top. Continue to cook all the patties, adding more oil as necessary. Serve with dipping sauce.

Potato Spinach Fritters with Daiya (34)

The “V” Word: Say it. Eat it. Live it. 

Vegan Potato & Spinach Cheddar Fritters with Horseradish Dipping Sauce
Author: 
Recipe type: Sides; Entrees
Cuisine: American
Serves: 18 patties
 
Ingredients
  • For the Fritters
  • 5-6 cups mashed potatoes
  • 1 Tbs. extra-virgin olive oil
  • 1 small onion, diced
  • 1 large bunch fresh spinach, chopped
  • 3 garlic cloves, mined
  • Kosher salt and black pepper
  • A pinch of nutmeg
  • 2 tsp. egg replacer +1/4 cup water
  • 1 ½ cups Daiya Vegan Cheddar Shreds
  • ¼ cup chickpea flour
  • Vegetable oil, for frying
  • For the Dipping Sauce
  • ¼ cup vegan mayo
  • 2 Tbs. ketchup
  • 2 Tbs. vegan, gluten-free Worcestershire sauce
  • 1 Tbs. Dijon mustard
  • 2 tsp. prepared horseradish
  • ½ tsp. dried oregano
  • Salt and pepper to taste
Instructions
  1. For the fritters: Put the mashed potatoes in a large mixing bowl. Heat the olive oil in a skillet over medium-high heat. Saute the onion until softened, about 3 minutes. Add the spinach by the handful, tossing it to coat in the oil. As it wilts, add more spinach. Add the garlic and season with salt, pepper and nutmeg. Transfer to a bowl and let cool. Then add it to the mixing bowl with the potatoes and mix well.
  2. In a mug, combine the egg replacer and water and mix well. Add it to the potatoes and spinach. Add the cheese and mix everything together. Taste for seasoning adjustments. Add in the flour and mix to combine. You want the mix to feel like it will hold together. Scoop up about 3 Tbs. of the mix and form it into a patty. Continue until you have used all the mix.
  3. Heat the vegetable oil in a skillet over medium-high heat. Add four patties at a time and cook until golden brown, about 3-4 minutes. Gently flip and cook the other side until golden brown, another 2-3 minutes. Transfer to a paper towel-lined plate and sprinkle a bit of kosher salt on top. Continue to cook all the patties, adding more oil as necessary. Serve with dipping sauce.
  4. To make the dipping sauce: Combine all ingredients in a bowl and mix well. Taste for seasoning adjustments.

 

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4 Responses to Vegan Potato & Spinach Cheddar Fritters with Horseradish Dipping Sauce

  1. plasterer bristol August 3, 2015 at 4:17 am #

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.

    Simon

    • Rhea August 7, 2015 at 10:41 am #

      Thank you so much! xoxo

  2. Jacqui May 14, 2015 at 7:39 pm #

    Today I was craving potato and cheese pieroges. I think these would be even better!

    • Rhea May 18, 2015 at 2:58 pm #

      Hope you like them, Jacqui xoxo


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