Vegan Potato Cakes and Coleslaw

1. Peel the potatoes and chop in half.

2. Boil in a pot of salted water for 12-14 minutes until just soft but not mushy.

3. Pour away the water and allow to cool completely; place in fridge for 45-60 minutes.

4. Mash with a potato masher or process until just mashed, not smooth.

5. Add flour, salt, chives, and pepper; mix until combined and form patties.

6. Cover in sesame seeds or breadcrumbs or both.

7. Fry in generous amount of oil or vegan margarine until golden brown on each side.

Coleslaw method

1. Mix together white cabbage, purple cabbage, and grated carrots.

2. Add vegan creme fraiche, mustard, lemon juice, salt, pepper, and a little syrup.

3. Mix until creamy.

4. Optional: add grated apple or use apple cider vinegar instead of lemon juice.

5. Adjust ingredients to taste; no exact measurements needed. Start with a little of everything and taste test to adjust.