Vegan Beetroot Relish Potato Cakes

A Stokes recipe by our Resident Chef

  • Serves 4
  • 45 Minutes
  • Vegan
Taste without compromise

What you'll need

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Jar 225g
Case 6x 225g
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  • 4 Large Maris Piper Potatoes
  • 50g Pure Slightly Salted Vegan Butter
  • 20g Chopped Fresh Coriander
  • 200g Purple Sprouting Broccoli
  • Extra Virgin Olive Oil
  • Garam Masala
  • Salt & Pepper

The beauty of this recipe is that the main components can be done in advance and makes a great vegan dish that everyone will enjoy. Packed with crisp earthy shards of beetroot steeped in a deliciously syrupy red wine sauce, our Beetroot Relish is perfect with cold meats, pork pies and adds a refreshing touch to smoked mackerel and trout!


  1. Peel and cut the potatoes into large chunks, cover in cold water and add a good pinch of salt. Bring to the boil and simmer for 20 minutes or until soft.
  2. Whilst the potatoes are cooking, bring a medium saucepan of water to the boil, add a pinch of salt and cook the broccoli until tender. Remove from the heat, run under cold water until cool, and drain.
  3. Drain the potatoes and allow the steam to dry them. Next, mash the potatoes. For the best results, we use a potato ricer.
  4. Add 3 tablespoons of Stokes Beetroot Relish, chopped coriander, Pure slightly salted vegan butter, season with salt & pepper and mix well.
  5. Allow to cool slightly and form into 4 even-sized potato cakes (All prep before this point can be done in advance).
  6. Heat a frying pan and add a splash of olive oil. Dust each potato cake with flour and pan fry for a few minutes on each side until golden.
  7. Transfer to a hot oven (180C) and cook for 10 minutes.
  8. Using the same frying pan, add a dash of olive oil and add the cooked broccoli. Season with salt & pepper, sprinkle over a teaspoon of garam masala and fry until slightly browned.
  9. Serve the potato cakes topped with the sprouting broccoli and a green salad for a simple tasty light lunch.
  10. As always, enjoy!