Potato Kephtides (Or Mrs B's Quest for Vegan Potato

Name: Potato Kephtides (Or Mrs B's Quest for Vegan Potato Cakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 scallions, finely chopped (spring onions); 2 medium tomatoes, skinned and finely chopped; 1 tablespoon vegetable margarine, melted; 1 lb cold boiled potato; 2 ounces tofu (firm silken, or medium); 2 ounces cornflour (cornstarch); salt & freshly ground black pepper, to taste; 2 teaspoons margarine, melted (optional); 1 teaspoon sea salt (optional); all-purpose flour, for rolling out; margarine, for greasing a baking tray; 2 scallions, finely chopped (spring onions); 2 large tomatoes, skinned and chopped; 1 tablespoon vegetable margarine, melted; 1 lb cold boiled potato; 2 ounces whole wheat flour (plus extra for rolling out); salt & freshly ground black pepper, to taste; margarine, for greasing a baking tray

Servings: persons

2 scallions, finely chopped (spring onions)
2 medium tomatoes, skinned and finely chopped
1 tablespoon vegetable margarine, melted
1 lb cold boiled potato
2 ounces tofu (firm silken, or medium)
2 ounces cornflour (cornstarch)
salt & freshly ground black pepper, to taste
2 teaspoons margarine, melted (optional)
1 teaspoon sea salt (optional)
all-purpose flour, for rolling out
margarine, for greasing a baking tray
2 scallions, finely chopped (spring onions)
2 large tomatoes, skinned and chopped
1 tablespoon vegetable margarine, melted
1 lb cold boiled potato
2 ounces whole wheat flour (plus extra for rolling out)
salt & freshly ground black pepper, to taste
margarine, for greasing a baking tray

1
Preheat oven to 425F, 220C, gas mark 7.
2
Grate the potatoes and tofu together through your food processor; tip them into a large mixing bowl (or sieve the potatoes and tofu directly into the bowl); add seasoning.
3
Sieve the cornflour onto the potato mix then using a wooden spoon or hard spatula mix the contents of the bowl together using a cutting motion; pour over the tablespoon of melted margarine and add the scallions and chopped tomatoes (if the tomatoes are very watery you may wish to drain some of the juice off first); again mix the ingredients together with a cutting motion.
4
Knead the mixture slightly into a soft dough, then tip out onto a well floured surface; keeping the dough well floured, roll it to 3/4 inch thickness; cut into rounds, 2 1/2 inches across.
5
Place the rounds on a greased baking tray; (brush with extra melted margarine and sprinkle tops with sea salt if using) and bake for about 20 - 25 minutes until golden brown (if you wish, you can finish them off under the grill for a few minutes for a crisper top).
6
You may wish to fry these instead, in which case you are aiming for crisp on the outside, but very soft inside.

291

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 scallions, finely chopped (spring onions), 2 medium tomatoes, skinned and finely chopped, 1 tablespoon vegetable margarine, melted, 1 lb cold boiled potato, and more.

Yes, Potato Kephtides (Or Mrs B's Quest for Vegan Potato Cakes) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Kephtides (Or Mrs B's Quest for Vegan Potato Cakes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions