Vegan Potato & Spinach Cheddar Fritters with Horseradish Dipping Sauce
Recipe type: Sides; Entrees
Cuisine: American
Serves: 18 patties
  • 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
  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.
Recipe by The "V" Word at