Have you ever had a potato pancake?
Chloe Ella Wheatland Ding- Nov 1, 2024
- 2 min read
Updated: Nov 23, 2024
They are a great way to use up any leftover potatoes lying around! Perfect as a snack with my creamy BBQ mayo or as a delicious breakfast addition.
recipe:
potato pancakes:
- 1 cup flour, sifted
- pinch of salt
- 1 & 1/4 cup water
- 4 white potatoes
- 1 tsp garlic powder
- 1/3 cup nutritional yeast
- 1 to 3 tbsp olive oil (for frying)
BBQ mayo:
- 1/3 cup vegan mayo
- 2 tbsp hot sauce or sriracha
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tbsp tamari
- 1/2 tbsp rice malt syrup
- 1/2 tsp dijon mustard
- pinch of salt and pepper
1. To a large bowl add the flour, nutritional yeast, garlic powder and a pinch of salt and pepper. Mix well, add the water and whisk until smooth.
2. Grate the potatoes and squeeze out excess water with your hands. Add to the flour mixture and mix until well combined.
3. Heat 1 tbsp olive oil in a fry pan over medium. Once hot, scoop up the pancake mix and place it into the pan, spreading in a circle shape. Each pancake should be roughly 3 - 4 tbsp of the mix. Cooking three at a time, fry for 3 to 4 minutes on each side until golden. Add extra oil if needed after each batch.
4. Mix all the ingredients for the creamy BBQ mayo in a small dipping bowl until smooth.
5. Serve the pancakes hot with the creamy BBQ mayo. Optionally garnish with coriander and chilli flakes.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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