Anastasia Eden is a vegan retreat chef, recipe book author and also runs friendly plant-based workshops in the UK and abroad. Currently based in West Wales, Anastasia is all about delicious organic, plant-based whole food.  After adopting a plant-based diet over 26 years ago, she began developing delectable, nourishing recipes to demonstrate how easy and inspiring plant-based cuisine can be. She loves having fun in the kitchen, living from the heart and connecting with anyone interested in plants.



  • 750g potatoes

  • 50g creamed coconut

  • ¾ teaspoon of turmeric powder

  • 1 teaspoon of​ sea salt

  • Large twist of black pepper


  1. Clean the potatoes and chop out any knarly bits. No need to peel them, we'll be using the skin also.

  2. Chop the potato into small cubes and boil until you can easily piece a fork through them; then strain off the water.

  3. Chop or grate the creamed coconut block  (If you aren’t familiar with creamed coconut please find out what it is here:What is Creamed Coconut?: https://www.kindearth.net/what-is-creamed-coconut-versus-coconut-butter-and-coconut-cream/) and then mix into the potatoes to kick start the softening process. Creamed coconut melts with heat.

  4. Add the turmeric, salt and pepper.

  5. Mash together thoroughly.

  6. Shape into patties (you can do this immediately or do when the mixture is cool, it works either way).

  7. You can then grill the amount you require for around 7 minutes on each side (or until tanned). Alternatively you can bake until tanned, fry them or put on the barbeque.

  8. If you don't want to use all of your patties right away, then pop them in the fridge in a container (they will last a good few days) or freeze them (but separate with parchment paper). You can actually grill or bake them from frozen.

  9. Enjoy!




You can find Anastasia's cookbooks;

here: www.kindearth.net/kind-earth-shop/



Website: www.kindearth.net

You Tube: @KindEarthTV

Facebook: @KindEarthCommunity

Instagram: @kindearthkitchen/

Screen Shot 2021-01-14 at 17.08.59.png