Vegan Potato Pancakes
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Ultimate vegan mashed potato pancakes recipe with chives and a golden crispy Panko crust. Serve them with a bowl of chimichurri sauce for dipping, a dollop of dairy-free sour cream or this umami mushroom filling.
Vegan Potato Pancakes
Made from leftover mashed potatoes these savory vegan potato cakes are eggless, soft on the inside and perfectly crispy on the outside. They are coated in Panko breadcrumbs and lightly pan fried for the ultimate crunch. A perfect use of Thanksgiving leftovers, incredibly comforting, satisfying and really easy to make.
The Mashed Potatoes
The important thing here is that the potatoes are cold, this will keep the pancakes from falling apart during shaping, coating and cooking. If you start the potatoes from scratch make sure to use a waxy golden potato variety (like I did here), and boil them in plenty of salted water. Mash, season and refrigerate until completely chilled.
Recipe Tips + FAQ
- The Cheese – I used some freshly grated Violife vegan parmesan in the mix. It adds a really lovely flavor but it can definitely be omitted or swapped for their vegan cheddar, smoked gouda or feta crumbles.
- Add ins – Potatoes and mushrooms are a great combination so if you have any leftover sautéed mushrooms you can add them here. Roasted broccoli florets, cauliflower wings, carrots or any roasted veggies could be worked into the basic recipe.
- Can I Make it Gluten Free ? – Yes! The whole wheat pastry flour can be swapped for gluten-free flour of your choice + make sure to use GF panko bread crumbs.
- Swaps – Thinly sliced scallions could be used instead of chives or omitted entirely, in which case I strongly suggest serving with the garlicky chimichurri sauce for a burst of flavor.
- Sweet Potato Variation – This recipe can be made using the same amount of cold sweet potato mash instead of golden mashed potatoes.
- Storage + Reheating – These savory pancakes are best served hot straight out of the skillet so you can enjoy the contrast between the soft center and crispy crust. Leftover scan be refrigerated in lidded containers for up to 5 days and reheated in the toaster oven or under the broiler.
Serving suggestions…
- Vegan Creamed Spinach
- Chive Pesto
- Italian Salsa, Tzatziki or Cashew Queso
- Tomato Cucumber Salad
- Shiitake Mushroom Gravy
- Homemade Tomato Sauce
- Crispy Roasted Broccoli
- Tofu Scramble + vegan sausage <—sooo good!
- Pickled Red Onions
- Vegan Sausage Gravy
- Creamed Peas.
how to make mashed potato pancakes
Vegan Potato Pancakes
Ultimate vegan mashed potato pancakes with chives and a crispy Panko crust. Eggless, delicious and comforting served with a dollop of dairy-free sour cream, chimichurri sauce or this umami mushroom filling.
Print Recipe
Ingredients
- 2 cups vegan mashed potatoes cold
- 1/3 cup onion chives or scallions
- 1 Tbsp nutritional yeast
- 1/3 cup whole wheat pastry flour (or gluten free flour)
- 1/2 cup vegan parmesan cheese (I used Violife)
- 1/2 tsp sea salt or to taste
- Black pepper to taste
- 1 cup panko bread crumbs
- Vegetable oil for frying
Instructions
- Mix the mashed potatoes, chives, nutritional yeast and vegan parmesan until combined. Taste and adjust seasonings with salt and pepper. (If your mashed potatoes were seasoned well you might not need to add any extra seasonings here).2 cups vegan mashed potatoes, 1/3 cup onion chives, 1 Tbsp nutritional yeast, 1/2 cup vegan parmesan cheese, 1/2 tsp sea salt, Black pepper to taste
- Sprinkle the flour on to and mix well until incorporated. Divide the pancake dough into 8 pieces. Shape each piece into a ball then flatten into a pancake about 1/2 inch thick.1/3 cup whole wheat pastry flour
- Add the panko breadcrumb to a shallow bowl and coat each pancake well on both sides.1 cup panko bread crumbs
- Preheat 1/2 inch of vegetable oil in a heavy bottom skillet. Fry the pancakes for 3 to 4 minutes on each side until golden brown to your liking. (Work in batches if needed as to not overcrowd the pan and take good care not to burn them).Vegetable oil for frying
- Transfer the cooked potato pancakes to a paper towel lined platter to absorb any excess oil. Serve hot with a bowl of chimichurri sauce, pesto, gravy, tomato salsa or a dollop of vegan sour cream.
Notes
- The Cheese - I added some freshly grated Violife vegan parmesan in the mix. It adds a really lovely flavor but it can definitely be omitted or swapped for their vegan cheddar, smoked gouda or feta crumbles.
- Add ins - Potatoes and mushrooms are a great combination so if you have any leftover sautéed mushrooms you can add them here. Steamed or roasted broccoli florets, cauliflower wings, carrots or any roasted veggies could be worked into the basic recipe.
- Gluten Free - The whole wheat pastry flour can be swapped for gluten-free flour of your choice + make sure to use GF panko bread crumbs as well.
- Swaps - Thinly sliced scallions could be used instead of chives or omitted entirely, in which case I strongly suggest serving with the garlicky chimichurri sauce for a burst of flavor.
- Sweet Potato Variation - This recipe can be made using the same amount of cold sweet potato mash instead of regular potatoes.
- Storage + Reheating - These pancakes are best served hot straight out of the skillet so you can enjoy the contrast between the soft center and crispy crust. Leftover scan be refrigerated in lidded containers for up to 5 days and reheated in the toaster oven or under the broiler.
Nutrition
Serving: 1pancake | Calories: 106kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 250mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
Servings: 8 pancakes
Calories: 106kcal
