Potato Zucchini Cakes

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You can make this recipe as flavorful as you like or just keep it simple by using a few ingredients like salt and pepper on shredded vegetables without any other spices. You can also play with different spices like chilli powder, dill, ground fennel or hot sauce to tantalize your taste buds.

These cakes are a good crowd pleaser and are gone even before you realize. Always make a double or triple batch of the recipe and store them in the fridge. They can be used as a quick snack.


  1. Preheat oven to 400F. Line the baking tray with parchment paper.
  2. Shred potato and zucchini using a grater
  3. Add the rest of the ingredients. Mix well. Don’t drain water from potato. It will be too dry in the oven.
  4. Form the mixture into cakes. Place on the parchment paper.
  5. Bake for 20 minutes until crisp and brown.
  6. Serve with our GOH Sour Cream and garnish with chopped green onions.


2 large potatoes
2 zucchinis
1 cup of ground oat flakes
1 tablespoon of lemon juice
2 teaspoon of nutritional yeast
1 teaspoon of vegan Worcestershire sauce (optional)
1 teaspoon of dijon mustard (optional)
salt and pepper to taste