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.
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.
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.