Potato-Olive Cakes

Serve these golden-brown cakes hot with a contrasting cool garnish.

Yield: 4-6 servings

Time: 30 minutes


  • medium pot
  • colander
  • potato masher
  • medium bowl
  • frying pan or cookie sheet
  • spatula


  • 3 medium potatoes, peeled (optional) and chopped
  • about ½ c olive oil, divided
  • ¼ c kalamata or niçoise olives
  • salt
  • 2 t pepper


Boil the the potatoes until tender, then drain.

Mash with 2 T oil and the remaining ingredients, then let cool until the mixture sets.

Take about ½ cup of the mashed potatoes and form into a small cake, about an inch thick. You should be able to make 4-6 cakes.

At this point, you can either fry the cakes (as in the original recipe) or bake them (as in my photo).


  • Heat a T of oil over medium-high heat.
  • Carefully place a cake in the pan and fry until golden brown, about 5 minutes.
  • Flip and fry the other side.
  • Add another T of oil to the pan for each cake.


  • Preheat oven to 375.
  • Generously oil the cookie sheet.
  • Place the cakes on the sheet in a single layer.
  • Drizzle with the remaining oil.
  • Bake for 15-20 minutes, then flip and bake another 15 minutes, until golden brown on both sides.

Serve hot, garnished with several T of chilled tomato basil relish, pesto, or red pepper coulis.


Horizons PhiladelphiaAdapted from the recipe for "Potato-black olive cakes with tomato basil relish" in Horizons: New Vegan Cuisine, by Rich Landau & Kate Jacoby (read my review).

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Potato olive cakes