Transform those boring leftover mashed potatoes in your fridge into flavorful potato fritters! Baked or air-fried until golden brown, we've added broccoli, corn, and seasonings to give them a cheesy, full-flavored taste. This delicious, healthy recipe is egg-free, oil-free, and plant-based.
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We make potato fritters throughout the year, but especially in the fall and winter when we have comforting mashed potatoes on repeat.
I first started making them when we ate only potatoes for 10 days straight, with just seasonings added. Now, we usually add in diced veggies for added flavor and nutrition. This recipe is naturally gluten-free, WFPB, and nut-free!
The added veggies also make the leftover mashed potatoes go further, so we can turn a few cups of mashed potatoes into a full meal for the whole family that's fun to eat, too!
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🧄 Ingredient notes
- Leftover mashed potatoes - Cold, leftover mashed potatoes are the base for these! Of course, if you want this to be vegan, use vegan mashed potatoes.
- Nutritional yeast - adds a cheesy flavor, kinda like baked potato. The nooch also acts to absorb some of the liquid so the fritters stay together.
📋 Substitutions and variations
Here are some suitable substitutions for the ingredients in this recipe:
- Leftover mashed potatoes - instead of leftover mashed potatoes, you could use pre-cooked or pre-steamed potatoes that have been mashed well.
- Frozen broccoli and corn - use other frozen or fresh diced vegetables instead of the broccoli and corn. Frozen mixed vegetables work well. You could also use frozen California medley (cauliflower, broccoli, and carrot). Whatever you use, be sure to dice it up, if you're using bigger veggies.
- Dried minced onion - substitute with sliced green onion/scallion.
- SOS-free - make this SOS-free by omitting the salt and using an SOS-free dipping sauce
Switch things up with these variation ideas!
- Spicy - add cayenne pepper, chili pepper flakes or, use cajun salt, like Tony Chachere's, instead of sea salt.
- Tater Tots - shape them into tater tots for a fun variation, which is especially popular with kiddos
🔪 Instructions
Here's the step-by-step instructions for how to make these healthy potato, broccoli & corn fritters with leftover mashed potatoes!
Cut broccoli florets into small pieces. It's helpful to heat them for 2 minutes in the microwave first, just to thaw them a little bit. They are easier to cut that way. They will cook in the oven/air fryer, so microwaving them is purely to make them easier to chop. If you're using fresh broccoli instead of frozen, there's no need to microwave it first.
Add all ingredients (potatoes, broccoli, corn, nutritional yeast, green onion, salt, garlic, onion, black pepper and onion powder to a large bowl.
Stir everything together, so all the seasonings are well-incorporated.
This is what the mixture should look like. Thick and well-mixed.
Shape into thin patties or discs.
Oven Instructions: Line a baking sheet with parchment paper. Add fritters in a single layer. Do not overlap them. Use two sheet pans, if needed. Bake at 425°F for 40-50 minutes, until a golden-brown crust has formed on the outside.
Air Fryer Instructions: Line your air fryer basket with parchment paper (skip this step if your air fryer basket is TRULY non-stick). Add fritters in a single layer. Do not overlap them. You'll likely have to make a few batches. Air-fry at 400°F for 20-22 minutes, until a golden-brown crust has formed on the outside.
Serve with your favorite dipping sauce, such as BBQ sauce, ketchup, mustard or vegan ranch dressing.
⭐️ Expert tips
- Don't be tempted to bake these without using parchment paper or a silicone baking mat. They'll stick like crazy!
- If your air fryer is truly non-stick, you can probably get away without lining it. But, I've tried that with my metal air fryer basket and it was a bugger to clean! Don't make my mistake. Just line it and you'll save yourself the headache.
- Do you have any leftover veggies hanging out in the fridge? Those might be PERFECT for mixing into these potato fritters! Just be sure to dice them up into small pieces, so you can form the patties.
🍳 Equipment
- Air Fryer - Making these in an air fryer will be quicker, if you're making a small batch. If you're doing a lot, then the oven may be a better option. An air fryer or convection oven with a fan will brown them up quickly and help them get a little crispy without drying them out too much. I use the Ninja Air Fryer that saves counter space by flipping up when not in use. I can cook about 9 of these patties/pancakes at one time in there.
🚦 Calorie density score
🟢 This recipe gets a green light on the calorie density chart. All of the ingredients, if you are using vegan, low-fat mashed potatoes as the base, are lower than 600 calories per pound, so eating meals like this regularly may help you lose body fat. Learn more about calorie density from Jeff Novick, MS, RDN.
Get your own printable calorie density chart for your refrigerator and free ebook explaining calorie density in simple terms.
🗺 Cultural influences
Potato pancakes and potato fritters are known and loved by many cultures, especially throughout Europe. Traditionally they are prepared in a variety of ways, especially shallow fried in a skillet or pan on the stove.
This recipe is inspired by my mixed ethnic background and heritage: Native of Houston, Texas, Southern United States, the Cherokee Nation, Czechia, England, Ireland, and Italy.
See About for more information on my cultural influences and how I attribute recipes.
💜 More recipes you'll love
If you love this recipe and spuds in general, check out these plant-based potato recipes!
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Baked Potato, Broccoli and Corn Fritters (oil-free, vegan)
Equipment
- Air Fryer or oven
Ingredients
- 4 cups leftover mashed potatoes (800g)
- 3 ½ cups frozen broccoli florets diced, (340g / 12 ounces)
- 2 ½ cups frozen corn kernels (340g / 12 ounces)
- ½ cup nutritional yeast (32g)
- ½ cup fresh green onion/scallion sliced (35g) or 1 tablespoon dried minced onion
- 1 teaspoon sea salt (5g)
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- Cut broccoli florets into small pieces. It's helpful to heat them for 2 minutes in the microwave first, just to thaw them a little bit. They are easier to cut that way. They will cook in the oven/air fryer, so microwaving them is purely to make them easier to chop. If you're using fresh broccoli instead of frozen, there's no need to microwave it first.3 ½ cups frozen broccoli florets
- Add all ingredients (potatoes, broccoli, corn, nutritional yeast, green onion, salt, garlic, onion, black pepper and onion powder to a large bowl.4 cups leftover mashed potatoes, 2 ½ cups frozen corn kernels, ½ cup nutritional yeast, ½ cup fresh green onion/scallion, 1 teaspoon sea salt, 1 teaspoon granulated garlic, ½ teaspoon black pepper, ½ teaspoon onion powder, 3 ½ cups frozen broccoli florets
- Stir everything together, so all the seasonings are well-incorporated.
- Shape into thin patties or discs.
Air Fryer Instructions
- Line your air fryer basket with parchment paper (skip this step if your air fryer basket is TRULY non-stick). Add fritters in a single layer. Do not overlap them. You'll likely have to make a few batches. Air-fry at 400°F for 20-22 minutes, until a golden-brown crust has formed on the outside. Serve with your favorite dipping sauce, such as BBQ sauce, ketchup, mustard or vegan ranch dressing.
Oven Instructions
- Line a baking sheet with parchment paper. Add fritters in a single layer. Do not overlap them. Use two sheet pans, if needed. Bake at 425°F for 40-50 minutes, until a golden-brown crust has formed on the outside. Serve with your favorite dipping sauce, such as BBQ sauce, ketchup, mustard or vegan ranch dressing.
Beth Ann says
These look so good!! Will definitely making them this Autumn! Thank you
Abi Cowell says