Potato Cakes with Beans & Creamy Sriracha

Potato Cakes with beans and creamy sirracha
So I tried a variation of this recipe a while ago to use up some leftover mashed potatoes. The potato pancakes were good, but I thought I would try the dish again using potato cakes made from shredded potatoes vs. mashed potatoes. And success! This will definitely be a staple.

This dish was fresh and hot just like my new mixtape! Check it!

Potato Cakes with Beans & Creamy Sriracha

One can of pinto beans
One can of black beans
1/2 white onion chopped finely
2 stalks of celery chopped finely
2 cloves of garlic chopped finely
1/2 jalapeno pepper chopped finely
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tahin (or lemon/lime zest)
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper.
1 teaspoon of olive oil

Potato Cakes
5 white potatoes
1/2 white onion chopped finely
2 cloves of garlic chopped finely
1/2 jalapeño pepper chopped finely
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
Olive oil (to coat bottom of pan)

Creamy Sriracha
4 tablespoons of vegan mayo
2 tablespoon apple cider vinegar
2 teaspoons of riracha
4 tablespoons of Hot Sauce (I used Franks mmmmm)

One bag of spring mix (or other leafy green)
One avocado
2 sprigs of green onion (for garnishing)


First start by chopping the onion and jalapeño finely adding half of the pepper onion mix to a pot coated in 1 teaspoon of olive oil and setting the other side. Chop two cloves of garlic and two stalks of celery finely and add to the pot. Saute the veggies over medium heat until the onions become translucent. Add the cans of beans to the pot (with liquid) add spices and cook about 5 minutes. Using a potato masher mash the beans so the liquid starts to thicken. Stirring frequently, leave over heat until the beans are heated throughout.

Now peel and shred the 5 potatoes and put them in a large bowl. Add the reserved pepper onion mix to the bowl as well as two cloves of finely chopped garlic. Add salt and pepper and stir. Set aside. Coat a large cast iron skillet with olive oil and place over medium heat. Stir your potatoes again. The salt should be pulling out quite a bit of water from the potatoes at this point (this is good because this will help making patties easier.) Drop small spoonfuls onto the warm skillet making patties about 3 inches wide. Cook until browned on the bottom and flip to the other side. Remove browned potato cakes from heat and sit on a paper towel on a plate to get out some of the excess grease.

Place the mayo, ACV Sriracha and Hot Sauce in a small bowl and blend with a whisk until smooth. This sauce is really good and would go really well with veggie sushi as a substitute for shrimp sauce. I use Franks hot sauce because although it is NOT organic it is deliccciousssssss.

So now is the fun part! I covered a plate with spring mix. I placed two potato cakes onto the bed of spring mix, then covered the potatoes with beans. Finish with the cream sauce and green onions placing some sliced avacodo on the side. Viola! Yummy potato bean-y goodness. (Rubs her stomach and giggles) It was that good guys!

One Thought on “Potato Cakes with Beans & Creamy Sriracha

  1. Holly on April 14, 2013 at 2:55 pm said:

    Love this site!!! Fantastic recipe.

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