Vegan mini potato burger canapés
I personally love having guests round at my house. I am always looking for delicious vegan canapés to impress my guests (vegan and non-vegan) that are easy to eat, impressive looking, delicious and quick to make. So I teamed up with Albert Bartlett and created these mini potato canapé burgers. They are gluten-free as well and your guests will love them. And you can get all the ingredients from your local supermarket, while you are picking up drinks. I like efficiency! ;-)
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These gluten-free mini potato burgers will be the star at any party!
Add a scoop of cashew creme on top and finish off with some cracked black pepper and a couple of chives.
The burger patties are super easy to make and are absolutely delicious.
Let's get the party started!
Step 1 ingredients:
- Albert Bartlett rooster potatoes
Vegan burger ingredients step - 2:
- 120g walnuts
- 10 sun-dried tomatoes in oil
- 5 tbsp soy sauce (without sugar)
Vegan burger ingredients step - 3:
- 50g chickpea flour or plain flour
- 1 tsp smoked paprika powder
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- Black pepper to taste
Cashew sour creme ingredients - step 4:
- 120g cashew nuts
- 1/2 cup water
- 2 tbsp lemon juice
Other ingredients - step 5:
- Tomato sauce/ketchup
Peel Albert Bartlett rooster potatoes (or any medium to large potatoes) and cut into 1cm thick slices.
Cook them for 10 minutes.
While the potatoes are cooking add 120g walnuts, 10 sun-dried tomatoes in oil, 5 tbsp of soy sauce (without sugar) to a food processor and blend.
Transfer the blended ingredients to a large bowl and add all other ingredients from step 3. If you want a gluten-free version you can use chickpea flour, otherwise just use plain flour.
Knead well and create 1cm thick patties. Make sure they are the same size as the potato slices.
Cook them in oil on both sides until they are crispy and have a nice brown colour. I used a griddle pan but you can also use a normal pan.
Repeat the same process with the potato slices and cook on both sides until they get a beautiful gold brown colour.
To make the cashew sour cream add all ingredients from this step into a blender and blend for roughly 1 minute or until you get a smooth creme.
Start assembling your mini burgers, starting with a potato slice, then a salad leaf, the burger patty, tomato sauce and then another potato slice on top. Add a scoop of the cashew sour cream on top. Finish off with black pepper to taste and a couple of chives.
And if you liked vegan party recipes like this one then also try my easy vegan sausage recipe.
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