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Crispy Nori Potato Cakes

Savory & Irresistible

Dusting a little nori powder onto these potato cakes at the end of cooking adds a savory flair to this irresistible side dish.


2 pounds Yukon Gold Potatoes
2 large Carrots
2 Tbsp Navitas Naturals Sprouted Flaxseed Powder
2 tsp Garlic Powder
2 Tbsp Navitas Naturals Nori Powder
Coconut Oil
Sea Salt & Black Pepper to taste


Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and lightly brush paper with coconut oil.

Use a hand-held grater or a food processor with a grater attachment to grate the potatoes and carrots. Place shredded vegetables in a large bowl, and sprinkle with flaxseed powder, garlic powder, ¼ teaspoon sea salt and ½ teaspoon black pepper. Mix very well to distribute powders evenly.

On the prepared baking pan, spoon about 2 tablespoons of the mixture at a time into flat circular cakes using a 3-inch round mold, cookie cutter, or simply free-forming. Bake for 15 minutes, carefully flipping the cakes over halfway through. Remove from oven.

Lay a couple paper towels on a plate or flat surface and set aside. Heat a large frying pan over medium-high heat. Melt a tablespoon or two of coconut oil – enough to coat the bottom of the pan. Place a portion of the potato cakes inside the pan, and season tops lightly with sea salt and black pepper. Cook for 5-6 minutes until bottom side is lightly golden, then flip and cook for 4-5 minutes longer. Sprinkle the tops of the cakes lightly with some of the nori powder, turn off the heat, and flip the cakes over to toast the nori for 1 minute. Repeat the nori treatment on the other side, flip the cakes over once more, and let the remaining side toast for 1 minute longer. Transfer the cakes to the paper towels to drain out any excess oil.

Wipe down the hot pan with a towel, and repeat cooking with remaining cakes.

Cakes make be kept warm in an lightly heated oven prior to serving.

Chef's Notes

Great for entertaining, you can form and bake the cakes ahead of time, then quickly fry up right before serving.

Yield: 3 dozen 3-inch rounds

Submitted By

Julie Morris