Easy Vegan Potato Pancakes Recipes
EASY VEGAN POTATO PANCAKES RECIPE
Easy Vegan Potato Pancakes are so easy to make and perfect for using up those leftover mashed potatoes. Crispy on the outside, soft and gooey on the inside, these vegan potato pancakes are sure to be a family favorite.
Provided by Shane Martin
Categories Vegan Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat a nonstick frying pan over medium heat.
- Place the leftover mashed potatoes into a large bowl.
- Add the flour, bread crumbs, nutritional yeast, garlic powder, onion powder, and green onions. Mix until the ingredients are well combined and the potato mixture is very smooth. If the dough is too dry add a little non-dairy milk or water for moisture. Taste and season with salt and pepper if needed.
- Scoop out ⅓ cup of potato mixture, roll it into a ball and then flatten it into a disc ¼ - ½" thick. Place the potato pancake into the hot pan and cook for 2-3 minutes until it's golden brown. Then flip and cook the other side for a couple of minutes or until golden brown as well. If the pancakes are sticking, lightly mist your pan with a small amount of cooking spray. Repeat until all the pancakes are done. If you notice any burnt pieces left behind simply wipe the bottom of the pan with a dry paper towel.
- Once the pancakes are finished transfer them to a plate lined with a paper towel or parchment paper. This will help to absorb any moisture as the pancakes cool and prevent them from becoming soggy while you cook.
Nutrition Facts : ServingSize 2 pancakes, Calories 370 calories, Sugar 1.3 g, Sodium 111.3 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 73.1 g, Fiber 7.7 g, Protein 8.3 g, Cholesterol 0 mg
EASY POTATO PANCAKES
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
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