Vegan Mashed Potato Pancakes

Easy | 25 min | no fancy ingredients

This is operation/recipe is for one portion, so be mindful of this whiles cooking and preparing. If you plan to cook for more people make note of that and use accordingly more ingredients. Let’s walk through this potato pancakes recipe together step-by-step.You can make these with fresh potatoes, or with leftover mashed potatoes.

1. Prepare the  Potatoes

If you’re making this potato pancake recipe without leftover mashed potatoes, begin by cooking the potatoes. To do this, peel 2 potatoes cut them into halves or quarters (depending on the size of the potatoes). I usually do smaller chunks so they are cooked faster. Place them in a pot and cover them with cold water by 2 cm, then add pinch of salt to the water.

Then, bring water to a boil, after boiling for 15-20 minutes check if potato chunks are tender.

Strain the cooked potatoes in a colander or strainer to remove any excess water, let it cool until they reach room temperature, so you do not burn yourself. You can move it to a mixing bowl and mash them so they are quicker to cool, i hate waiting so i always start a bit to early, it doesn’t affect the recipe, but you can burn yourself so it is better to wait.


2. Make the  Potato Pancake Mixture

To mashed potatoes add flower i usually have a cup of flower on hand but be prepared to add more or less it can wary on type of potato, time of the day or mood of the cook, I start slow with adding a little bit and than progres. Be careful this part is messy.

3. Fry it!

Next, heat 2 tablespoons olive oil in what ever pan you have to medium heat (In my cooker i have 9 level skale and i usualy use 7-6 with this recipe).

I usually use my hand to form and pick out portions of the potato pancake mixture, flat the mixture into a round circle about 1cm thick and drop it onto heated pan. Repeat with remaining mixture.

Cook for 5-6 minutes, or until the bottom is golden-brown. Then, flip and cook an additional 5 minutes until golden-brown.

4. SERVING

Top with flaky sea salt and serve warm with chives, vegan mayo or ketchup. etc. I suggest serving these as a great side along with vegan coleslaw or some pickled veggies to break the stodginess a bit.

Enjoy!