Mini-Potato Cake Canapé with Avocado, Tomato & Gherkin
A fun and easy to make canapé recipe using store-bought vegan mini potato cakes/scallops as the base. We topped them with avocado, fresh tomatoes, gherkin and garnished them with watercress. You can get creative with this recipe and switch up the toppings using other ingredients! They're perfect for kids parties or any other type of celebration.
Serves 18 canapés | Prep time: 15 mins | Cooking time: 15 mins
INGREDIENTS
Base
- 18 pre-made mini potato cakes (we used Why Meat Co mini potato cakes)
Toppings
- 1/2 avocado, sliced
- 2 tomatoes, diced
- 5-6 gherkins, diced
- salt & cracked pepper, to taste
- watercress, garnish
METHOD
- Bake the mini potato cakes as per package directions.
- Slice the avocado, dice the tomatoes and gherkins.
- Once the potato cakes are out of the oven and have cooled, top them with the avocado, tomato and gherkin. Add salt and cracked pepper to taste, and garnish with watercress.
Note: We used about half of the 750g pack of Why Meat Co mini potato cakes. The amounts of the topping ingredients will vary depending on how many potato canapés you wish to make.
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