Saturday, August 22, 2009

Vegan cream cheese potato puffs!

Jesus are these things good!

I made up the recipe a few days ago when I was trying to make and freeze a ton of delicious patty-type morsels for weekday lunches once classes resume. They kinda taste like hash browns. Here's how it went:

Vegan cream cheese potato puffs

2 medium baked potatoes
1 T. Earth Balance
2 T. Tofutti cream cheese
Sea salt to taste
Ground pepper to taste
1/2 c. panko crumbs
Canoloa oil for frying

Preheat oven to 350 and lightly oil a baking sheet. Scoop out the flesh of the potatoes and mash coarsely with a fork. Stir in the Earth Balance, cream cheese, salt, and pepper.

Place panko crumbs in a shallow dish. Form potato mixture into eight balls of equal size. Press each ball into the crumbs, flattening slightly into a small patty. Cover both sides of each patty with crumbs and place each patty on the baking sheet.

Bake for 10-12, then flip patties and allow other side to brown.

These are good hot or at room temperature!


  1. I was amused at the thought of having to substitute with non-vegan food (usually it's vice versa, right), and I LLOL'd at the thought, but then realized that I was being silly: there's really nothing to substitute but cream cheese. (I did have to look up panko crumbs.) On another note, if only my forehead was smaller, I'd be so much prettier.