Mashed Potato Cakes

Combine the mashed potatoes, egg replacer, and soy milk in a large mixing bowl, stirring until the mixture is smooth and well blended.

Add the flour, baking powder, salt, and pepper to the potato mixture and gently fold everything together until just combined, being careful not to overmix.

Divide the batter into 8 equal portions and shape each into a ball, then gently flatten into a cake about ¾ inch thick.

Heat oil in a large skillet over medium-high heat until shimmering.

Carefully place the potato cakes into the hot oil in batches, being careful not to overcrowd the pan.

Cook for 4–5 minutes on the first side until golden brown and crispy, then flip carefully.

Cook the second side for another 4–5 minutes until golden brown and cooked through.

Transfer the finished cakes to a paper towel-lined plate to drain excess oil, then serve warm.