Vegan Potato Pancakes

Yield

8 pancakes

Time

20 minutes

Ultimate vegan mashed potato pancakes with chives and a crispy Panko crust. Eggless, delicious and comforting.

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

1.  Mix the mashed potatoes, chives, nutritional yeast and vegan parmesan until combined. Taste and adjust seasonings with salt and pepper.

2. 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.

3. Add the panko breadcrumb to a shallow bowl and coat each pancake well on both sides.

4.  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).

5. 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.

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