Easy Vegan Potato Pancakes From Mashed Potatoes
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
131 kcal
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Course
Main Course
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Cuisine
American
Easy Vegan Potato Pancakes From Mashed Potatoes
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When you don’t feel like spending hours cooking, these Vegan Potato Pancakes are just the answer. Crisp and golden, these easy savory pancakes are made from mashed potatoes and a few delicious additions. They're good for a vegan breakfast, side dish, or even dinner.
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Ingredients
- 2 c mashed potatoes from about 1 lb raw potatoes
- ¼ c all-purpose flour
- 2 tablespoon fresh chives finely chopped
- 2 tablespoon capers
- 2 tablespoon sun-dried tomatoes finely chopped
For serving (optional)
- 4 tablespoon vegan sour cream
- 2 tablespoon chives finely chopped
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Instructions
- To a large bowl add mashed potatoes, capers, sun-dried tomatoes, fresh chives and flour.
- Mix with a spoon until all ingredients are combined. Taste the mixture to see if needs more salt or black pepper.
- Take a spoon-full of potato mixture and with damp hands form into a patty.
- Heat the oil in a medium frying pan and over medium heat. Add 4 or 5 potato pancakes and fry until the bottom of a pancakes starts to get golden brown, about 2-3 minutes.
- Using a spatula, flip the pancakes and cook for another 2-3 minutes. These vegan potato pancakes will absorb oil, so make sure to add more oil along the way to prevent the patties from sticking.
- Transfer savory vegan potato pancakes on a plate lined with paper towel.
- Serve with a dollop of vegan sour cream and a sprinkling of chopped chives.
Notes
- Don't add salt to the potato mixture right away. The mashed potatoes might already be salty. In addition, capers are also quite salty, so vegan potato pancake mixture might not need salt at all.
- Oil. I love using avocado oil for cooking because it doesn't have any smell and works great for cooking. If you don't have it, olive oil can be used instead.
- Refrigerator. Generally, it's recommended to consume these potato pancakes on the same day. However, if you have leftovers, store them in the airtight container in the fridge and finish within a day or two. Reheat in a microwave for 20-30 seconds.
- Freezing. Please be advised that potato products might change their texture upon defrosting. However, if you really want to freeze these easy vegan latkes, cool them completely. Then, freeze by laying the pancakes in a single layer on a parchment lined baking sheet for 1-2 hours.
- Transfer the savory potato pancakes to a freezer-friendly container or bag and freeze for up to 3 month.
- Defrosting. Place the frozen vegan fritters on a parchment lined baking sheet and bake in a preheated to 400F oven for 10-15 minutes or until hot flipping halfway through.
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
26g
(9%)
Protein
3.8g
(8%)
Fat
1.6g
(2%)
Saturated Fat
0.6g
(3%)
Cholesterol
2mg
(1%)
Sodium
403mg
(17%)
Potassium
384mg
(11%)
Fiber
0.5g
(2%)
Sugar
0.2g
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 3.8g | 8% |
| Fat | 1.6g | 2% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 2mg | 1% |
| Sodium | 403mg | 17% |
| Potassium | 384mg | 8% |
| Fiber | 0.5g | 2% |
| Sugar | 0.2g | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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