Healthy and utterly delicious, these easy to make Healthy Mashed Potato Patties with Tangy Garlic Aioli is comfort food at its best. These amazing mashed potato patties have a perfectly tender and fluffy interior with a crispy exterior and are topped with an irresistible Tangy Garlic Aioli that is out of this world YUM! A perfect way to use up left-over mashed potatoes that the family will thank you for making!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
- ½ cup raw unsalted sunflower seeds *
- ½ cup unsweetened plain plant milk
- 1 Tablespoon + 1 teaspoon apple cider vinegar
- 1 Tablespoon lemon juice
- 2 teaspoons miso *
- 2 Tablespoons water
- ½ teaspoon organic maple syrup
- 1 teaspoon dried minced onion flakes
- 1 teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ¼ teaspoon sea salt (+/- to taste) *
- Place all the ingredients into a high-speed blender and process for one to three minutes (largely dependent upon the blender used) until everything has been emulsified and is smooth and creamy.
- Taste and adjust seasoning to suit personal preferences.
*Raw unsalted sunflower seeds: No presoaking is required; however, if you want a super duper smooth aioli and you do not have a Vitamix or Blendtec, then place the sunflower seeds in a small bowl, cover with boiling water and set aside for 10 minutes. After 10 minutes, drain and then ready to use.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend. Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes. Since we discovered it, we use it a lot. Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented. So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes about 1 cup
*Storage: Refrigerate and use within 5days.