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    Home » Appetizer Recipes

    Irish Potato Cakes (Boxty) with Avocado Basil Ranch

    Published: Mar 4, 2016 · Modified: Jan 2, 2019 by Richa 42 Comments

    Jump to Recipe   Print Recipe

    Irish potato cakes, also known as boxty, made with a mixture of mashed and grated potatoes for a cake that is part pancake, part hash brown. These use flax for the egg and are dressed with vegan avocado basil ranch.  Jump to Recipe   

     Traditional Irish potato cakes known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. Vegan Soyfree Recipe | VeganRicha.com

    Spring is here! I know because the tree pollen is off the charts today and my eyes refuse to see single lines as single. If there are some extra i-s or l-s on the post, let me know. 

    St Patrick’s day is around the corner (March 17), so lets get started with some Irish and some green recipes! I whipped up these potato cakes yesterday and served them with a creamy avocado basil ranch dressing. Don’t like ranch? just omit the ranch seasoning from the avocado dressing. Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a cake that’s part pancake, part hash brown. The pancakes use egg and butter and can be flavored with scallions. I use flax as the egg substitute.  

    These cakes come together easily. Boil and mash half the potatoes, grate the rest. Mix in, add some flour, egg sub, salt, pepper, other flavors of choice, and cook on the pan until golden. 

    What are your plans for St Paddy’s day!


     Traditional Irish potato pancake known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. Vegan Soyfree Recipe | VeganRicha.com

    Traditional Irish potato cakes known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. #Vegan #Soyfree #Recipe | VeganRicha.com

    More green things from the blog

    • Spinach flatbread or tortilla
    • Vegan Green goddess Gouda Cheeese 
    • Avocado Naan
    • Tofu Spinach Curry

     Traditional Irish potato pancake known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. Vegan Soyfree Recipe | VeganRicha.com

    Serve the cakes with the avocado ranch dressing, plain vegan ranch or vegan butter or other dressing of choice. 

     Traditional Irish potato cakes known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. Vegan Soyfree Recipe | VeganRicha.com

    Traditional Irish potato cakes known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. Vegan Soyfree Recipe | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.86 from 7 votes

    Irish Potato Cakes with Avocado Basil Ranch

    Traditional Irish potato cakes known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. Vegan Soyfree Recipe
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Appetizer
    Cuisine: Irish
    Servings: 2 servings
    Calories: 478kcal
    Author: Vegan Richa

    Ingredients

    Irish Pancakes:

    • 2 large russets
    • 3/4 teaspoon (0.75 teaspoon) fine salt plus more for seasoning the potatoes before cooking
    • 1/4 teaspoon (0.25 teaspoon) or more freshly ground black pepper
    • 1/4 cup (61 ml) non dairy milk
    • 1 tbsp flax seed meal
    • 1-2 tbsp (1 tbsp) nutritional yeast optional
    • a generous pinch of kala namak Indian black salt optional
    • 1 tsp oil
    • 1/2 tsp (0.5 tsp) lemon juice
    • 1/4-1/3 cup (31.25 g) unbleached all purpose flour or use a gluten-free flour which is neutral tasting
    • 1/2 tsp (0.5 tsp) baking powder
    • oil for cooking

    Avocado Basil Ranch:

    • 1 ripe avocado
    • 1 tbsp fresh basil
    • 1/2 tsp (0.5 tsp) garlic
    • 1/2 tsp (0.5 tsp) or more ranch seasoning (see notes)
    • generous dash of black pepper and salt
    • 2 tsp lime juice
    • water as needed

    Instructions

    • Chop 1 potato and add to a pot of cold water. Bring to a boil then continue to cook over medium heat for 5 to 7 minutes until done. Drain, cool slightly, add salt, pepper, milk, flax, nutritional yeast, oil and kala namak and mash well. Taste and add salt if needed to keep the mixture saltier than regular mashed potatoes.
    • Grate the other potato. Add a 1/2 tsp lemon juice and mix in. Squeeze the grated potato with paper towel to remove some of the excess moisture..
    • Mix the grated potato with mashed potatoes.
    • Mix the baking powder in 1/4 cup flour and add to the potato bowl and mix in. If the mixture is too stiff, add another tbsp of non dairy milk.
    • Heat a skillet over medium heat. When hot, add a few drops of oil to grease. Drop dollops of the potato mixture on the greased pan. Shape and flatten and cook 4 to 5 minutes each side. (To bake: Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute if needed).
    • Garnish with scallions and vegan butter. Serve with avocado ranch.
    • For the avocado ranch: Blend all the ingredients. Add water if needed. Taste and adjust seasoning. Add some fresh dill, more onion powder if needed. Add nutritional yeast for cheesy flavor (optional)

    Video

    Notes

    These can be made with aquafaba (liquid from a can of chickpeas), instead of the flax + milk.
    Variation: add a handful of chopped scallions to the pancake mixture.
    Ranch Seasoning Mix Recipe

    Nutrition

    Nutrition Facts
    Irish Potato Cakes with Avocado Basil Ranch
    Amount Per Serving
    Calories 478 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 2g13%
    Sodium 352mg15%
    Potassium 1618mg46%
    Carbohydrates 64g21%
    Fiber 12g50%
    Sugar 2g2%
    Protein 11g22%
    Vitamin A 215IU4%
    Vitamin C 24.2mg29%
    Calcium 145mg15%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

     Traditional Irish potato pancake known as boxty, made eggless and vegan. Serve with avocado basil garlic ranch dressing. Vegan Soyfree Recipe | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Jennifer

      January 12, 2021 at 8:20 am

      5 stars
      These are outstanding! This is one of the very few meals that all three of my children (ages 9, 6, 4 years) gobble up. So thankful for this recipe and have already added it to our regular rotation. Pretty easy to make as well!

      Reply
      • Vegan Richa Support

        January 12, 2021 at 10:49 am

        Awesome !

        Reply
    2. Mia

      March 19, 2019 at 1:28 pm

      5 stars
      Delicious and easy. Great for breakfast also. Thank you.

      Reply
    3. Trista

      March 17, 2018 at 2:46 pm

      4 stars
      Really had a hard time baking these 🙁 followed all the directions and they stuck to greased pan and didn’t want to cook through… what am i doing wrong?

      Reply
      • Richa

        March 17, 2018 at 2:55 pm

        I usually use parchment which works fine. Maybe dust the bottom with flour on the bare sheet, or try with parchment

        Reply
    4. Nancy

      July 17, 2017 at 7:19 am

      How many cups or grams are 2 large russets?

      Reply
      • Richa

        July 17, 2017 at 10:05 pm

        700 to 725 gm

        Reply
    5. Nu

      February 04, 2017 at 6:05 am

      Really hoping you don’t post any ‘green’ recipes – an Irish person.
      Love everything else 🙂

      Reply
    6. geoff

      January 04, 2017 at 12:42 pm

      This sounds great, but how do you measure a tablespoon of basil? Fresh or dried basil? And is the lemon juice really 1.2 teaspoons or should that be 1/2 tsp, or 1-2 tsp?

      Reply
      • Richa

        January 04, 2017 at 1:52 pm

        its 1/2 tsp. you can eyeball it. A bit more or less is ok. i use fresh basil.

        Reply
    7. sapna jahan

      October 15, 2016 at 4:54 am

      Spuds! Making tonight ????

      Reply
    8. Chelsee

      April 08, 2016 at 11:57 am

      I just wanted to say, I used half purple potatoes and half russet potatoes for this recipe, and the result was awesome! The finished product was green! Even more St Pattys day friendly! 🙂 they were delicious as well!

      Reply
      • Richa

        April 08, 2016 at 12:13 pm

        Awesome 🙂

        Reply
    9. Terra

      March 19, 2016 at 3:16 pm

      Love potato cakes, but your addition of avocado basil pesto, what a perfect mix of flavors. They look delicious! Hugs, Terra

      Reply
      • Richa

        March 19, 2016 at 3:58 pm

        Thank you Terra!

        Reply
    10. Jacquie

      March 12, 2016 at 12:15 pm

      Your recipe called for 1/2 tsp of baking powder. But in the instructions, you mentioned mix in baking soda with flour. So it’s baking powder of baking soda? Thanks

      Reply
      • Richa

        March 12, 2016 at 1:15 pm

        baking powder. corrected it.

        Reply
        • Jacquie

          March 13, 2016 at 10:14 pm

          Oh sweet. Thanks! I guessed it correctly then. Discovered the error while I was getting flour bit ready. It’s tasty and we love it! =)

          Reply
    11. Jan

      March 09, 2016 at 9:45 pm

      5 stars
      Thank you Richa for posting this lovely Irish potato cakes and avocado ranch dressing.

      This is the one I like to cook next week. Love the ingredients as they look so simple.

      Reply
    12. Shannon

      March 09, 2016 at 9:54 am

      Hi there. Love the intent here, but it’s not St. Patty’s day, it’s St. Paddy’s day. Patty is a woman’s name, Paddy is a common Irish nickname for Patrick, stemming from the original Gaelic spelling, therefore making the shortened version St. Paddy’s day. (It’s a common issue among North American native residents) Might want to correct the oversight there. 🙂 – your friendly Irish-American follower.

      Reply
      • Richa

        March 09, 2016 at 10:39 am

        Thanks. updated 🙂

        Reply
    13. Jenny

      March 08, 2016 at 3:00 pm

      How much Aquafaba/ chick pea liquid would you use instead of the flax seed? These sound awesome! I really want to try them!

      Reply
      • Richa

        March 08, 2016 at 3:24 pm

        you can use 1/4 cup aquafaba instead of the flax and the 1/4 cup non dairy milk, or use 2 tbsp aquafaba and 2 tbsp non dairy milk.

        Reply
    14. Cassie

      March 06, 2016 at 2:31 pm

      St. Patty’s Day may be over, but I’ll still try these cakes! Yummy!

      Reply
      • Nicole

        March 07, 2016 at 10:00 am

        St. Patty’s Day is March 17th! 🙂 I will be making these for a St. Patty’s party on Saturday. They look great!

        Reply
        • Richa

          March 07, 2016 at 10:20 am

          Great!

          Reply
    15. Laurel Paley

      March 05, 2016 at 10:15 am

      Can these be baked instead of fried? I am trying to avoid oil.

      Reply
      • Richa

        March 05, 2016 at 11:26 am

        If you have a good non stick skillet, you can cook them without oil. You can bake then at 425 degrees F for 20 or more minutes until golden.

        Reply
    16. Dianne Maas

      March 05, 2016 at 9:28 am

      5 stars
      Thank you soooo much. Delicious.
      I baked them for 30 minutes at 400 with no oil. They came out great.

      Reply
    17. ThatIrishVegan

      March 05, 2016 at 1:28 am

      These look so good! I’m going to have to give them go sometime!

      Reply
      • Richa

        March 05, 2016 at 11:27 am

        Awesome!

        Reply
    18. Linda van der Merwe

      March 04, 2016 at 7:14 pm

      Hi Risha,

      How do I make them gluten free?

      Reply
      • Pam

        March 04, 2016 at 7:32 pm

        These sound like a much loved blast from my childhood and I look forward to trying them. I too need to make them GF. Since there is very little flour in the recipe, I’m going to try using a regular GF all-purpose blend. Alternatively, you could probably use GF oat flour.

        Reply
        • Richa

          March 04, 2016 at 7:34 pm

          Yes, any flour should work. The mashed potatoes are a great binder, so the flour doesnt matter.

          Reply
          • Amy

            February 25, 2020 at 8:53 am

            Curious if anyone has tried this with sweet potato?

            Reply
            • Richa

              February 25, 2020 at 2:18 pm

              it should work

        • Kate | HappyForks.com

          March 07, 2016 at 4:15 am

          I would probably go for millet flour. It has certain, delicate taste but from my experience works well with potatoes. And it is rich in nutrients too!

          Reply
      • Richa

        March 04, 2016 at 7:34 pm

        use any neutral tasting gluten-free flour.

        Reply

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