Cheesy Vegan Mashed Potato Pancakes Recipes

CHEESY VEGAN MASHED POTATO PANCAKES

Steps:

• Place 1/2 cup of flour into a small bowl.
• In a separate, large mixing bowl, stir together the mashed potatoes, another 1/2 cup of flour, nutritional yeast, and hot sauce. If the mixture seems too soft, add a few more tablespoons of flour.
• Add 1/4 cup of oil to a medium nonstick skillet and place it over medium heat. Allow the oil to heat up for minute or two.
• When the oil becomes shimmery, shape about 1/4 cup of the mashed potato mixture into a patty, then carefully dredge both sides in the flour.
• Carefully place the patty in the skillet. Repeat and add a few more patties to the skillet if they'll fit, but be careful not to crowd them.
• Place the remaining potato mixture in the fridge or freezer to chill while the patties cook.
• Cook the patties for 3-4 minutes on each side, flipping carefully between sides.
• Transfer the cooked patties to a paper towel-lined plate to drain.
• Repeat until all of the potato mixture is used, adding oil to the skillet if needed between batches if needed.

VEGAN POTATO PANCAKES (USING LEFTOVER MASH)

Steps:

• In a bowl, use a fork or spoon to loosen up the leftover mashed potatoes.
• Mix in the flour, nutritional yeast, baking powder, plant-based milk or water, and a pinch each of salt and pepper. Stir together until all the ingredients are combined, then mix in the sliced spring onion. You should have a firm, fairly dry dough that keeps its shape, doesn't break apart, and can be easily moulded in your hands.
• Note: You can either shape all of the potato cakes before frying, or do it in batches as you go.Take a small amount of dough - approx. one twelfth of the mix - and roll it into a ball. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round. Repeat until you've used up all the dough (I ended up with 12 pancakes, but this can easily vary).
• Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).
• Gently fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you've used up all your dough, adding as much extra plant-based butter or oil as necessary for each new batch.
• If you like, you can place the cooked pancakes on a plate lined with kitchen paper to remove any excess oil. Serve warm with your favourite toppings or accompaniments.

CHEESY GARLIC VEGAN MASHED POTATOES

Steps:

• Poke vent holes in the potatoes. Microwave on high for 13 minutes.
• Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
• Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
• Mash potatoes and cheese sauce together until fully incorporated.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.