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Thanksgiving Leftovers Mashed Potato Cakes

Thanksgiving Leftover Mashed Potato Cakes

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 10 potato cakes


A fun and flavorful recipe to help you use up Thanksgiving leftovers you may have this year. Mashed potatoes are transformed into potato cakes rolled in breadcrumbs made from stuffing and topped with vegan mushroom gravy. This is too good to be true!


  • 1/2 cups prepared vegan stuffing*
  • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
  • 2 cups prepared mashed potatoes
  • 1/2 cup chopped seitan roast (or vegan ham, vegan bacon, etc.), diced (optional)
  • 1/2 cup all-purpose flour (or sub gluten-free flour of choice)
  • 2 tablespoons fresh thyme, finely chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more to taste
  • Black pepper, as desired
  • Almond milk (only if too dry, see recipe instructions)
  • Serve with toppings of choice, such as gravy and/or cranberry sauce.


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Pour all of the stuffing onto the baking sheet in a single layer and place it into the oven for 10-20 minutes, or until golden and toasted. The time will vary depending on the moisture of your stuffing, so keep an eye on it. Remove from the oven to cool. Lower the oven to 350°F.
  2. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
  3. Once the toasted stuffing cooled, add it to a food processor and process until a breadcrumb-like consistency is reached. Transfer the crumbs into a wide and shallow bowl for later. Keep the lined baking sheet out as you will be using it again.
  4. In a large bowl, mix together the mashed potatoes, seitan, all-purpose flour, thyme, onion powder, garlic powder, salt, pepper, and the prepared flax egg. Mix together until everything is combined and uniform. It should form a mash that is not too moist and that can be handled easily with your hands. If it is too dry, add almond milk 1 tablespoon at a time to moisten it up. If it is too wet, add flour 1 tablespoon at a time.
  5. Flour your hands. Measure out a 1/4 cup sized ball and using your hands, flatten it out until it is about 2 inches wide. Dunk the patty into the stuffing crumbs, flip it around a few times an and press it in gently until all sides are coated. Shake off any excess and then transfer the patty onto the lined baking sheet. Continue until you have prepared all of the patties.
  6. Place into the oven and bake for 35 minutes, flipping halfway through. Remove the patties from the oven and cool before serving. Serve with gravy and/or cranberry sauce.


  • If you would like to use breadcrumbs instead, use plain or Italian breadcrumbs, just be sure it is vegan.
  • You can use a chia egg instead of the flax egg. Prepare the chia egg by mixing together 2 tablespoons of chia seeds and 6 tablespoons of water in a small bowl and setting it aside for 15 minutes to thicken.
  • The nutrition facts were not calculated for this recipe as the ingredients will vary from homemade and storebought and we cannot guarantee what toppings will be added.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer, Side, Thanksgiving
  • Method: Oven
  • Cuisine: Vegan

Keywords: Vegan, Appetizer, Side, Thanksgiving, Mashed Potato, Cakes, Leftovers