Potato and spinach cakes with almond parsley sauce

Name: Potato and spinach cakes with almond parsley sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European
Ingredients: 1kg starchy potatoes such as Agria, Sebago or Dutch cream, peeled, cut into pieces; 150g spinach leaves, washed, stalks removed; 1/2 cup chopped herbs, like parsley, chives, basil or mint; 1 tbs caraway seeds, toasted; 1/2 cup flaked almonds; 1/2 tsp ground cumin; 1/2 onion, finely diced; 1/2 cup (60g) ground almonds; 2 tbs olive oil or spray oil; To garnish: lemon or lime wedges; 2 1/2 cups (500mls) So Good™ Unsweetened Almond milk; 2 bay leaves; 2-3 sprigs thyme; 1/4 cup finely chopped parsley; 2 tsp dry mustard powder; 2 level tsp arrowroot, mixed with 1/4 cup So Good™ Unsweetened Almond milk

Instructions

Prep:20minCook:20min

These dairy free potato and spinnach cakes are super tasty and offer a wide variety of flavours thanks to the great mix of herbs and spices. These gluten free patties are great for kids lunches, for dinner with a side of baked veggies or smashed up on some bread as a sandwhich. They are super versatile and go great with many different foods. They also have a tasty almond and parsley sauce thats made using So Good Unsweetened Almond Milk to help these vegan delights be your family favourite.

Updated at: Tue, 11 Aug 2026 08:33:05 GMT