I lived on these when healing Crohn’s disease, serving them with my giant bowl of soup each night. Potatoes are one of the most satiating foods and high in resistant starch when cooked and cooled. They really hit the spot when I was tired and hungry.
PrintPotato Cakes
These make a filling and nutritious snack that the whole family can enjoy. I like mine topped with fresh avocado.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 60-70 minutes
- Yield: 4 –6 serves 1x
- Category: Appetizer, Side Dish, Snack
- Method: Baking, Boiling
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Low FODMAP, Vegan, Vegetarian
Ingredients
4–5 large white potatoes, peeled and chopped
1 medium white (red skin, white flesh) sweet potato, peeled and chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp iodized sea salt
Instructions
Pre-heat oven to 180 deg C (fan forced). Peel and chop the potatoes and sweet potato and steam on medium heat until soft, approximately 20 minutes.
Once cooked, place potatoes into a large mixing bowl and mash with a potato masher, leaving some small chunks. Add the garlic powder, onion powder and sea salt and mix to combine. Allow the mixture to cool.
Shape large spoonfuls of mash into round patties and place on a lined baking tray. Bake for 30-40 minutes, turning once.
Serve and enjoy!
Notes
Serve these potato cakes fresh from the oven or enjoy the next day for extra resistant starch (thanks to cooking and cooling). Our gut microbes love to eat resistant starch which is why cooked and cooled potatoes are a mandatory food on the Crohn’s Disease Exclusion Diet.
