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Green Potato Pancakes

BY SPORK FOODS |  EASY  |  VEGAN  |  GLUTEN-FREE

INGREDIENTS

  • 5 organic Yukon Gold potatoes
  • 2 tbsp Follow Your Heart VeganEgg, powder
  • ½ cup ice cold water
  • ½ cup almond milk, plus 1 tsp apple cider vinegar
  • ½ tsp baking powder
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • 3 leaves collared greens, or kale, finely chopped
  • 2 tbsp high heat oil (safflower)
  • ½ cup Original Vegenaise
  • 2 tsp fresh lemon juice
  • 2 tbsp fresh chives, finely chopped
  • ¼ cup fresh dill, finely chopped
  • ¼ tsp sea salt
  • ¼ tsp finely ground black pepper

INSTRUCTIONS

  1. Dice 3 potatoes and set aside.
  2. Bring salted water to a boil, add diced potatoes. Cook until soft, about 10-12 minutes, depending on size of dice.
  3. Using grating attachment in a food processor, grate the 2 remaining potatoes, or grate by hand on box grater on largest setting.
  4. In a separate bowl and VeganEgg powder and ice-cold water. Whisk until uniform and slightly thick, about 1 minute.  Set aside.
  5. Transfer diced cooked potatoes to a large bowl.  Mash with potato masher until smooth. Add VeganEgg mixture, curdled almond milk, sea salt, pepper, and garlic powder.  Mix well and fold in collared greens and shredded potatoes.
  6. Heat a large pan and add oil.  When oil is hot, but not smoking, add ⅓ cup potato mixture at a time. Cook until crisp on one side, about 4-6 minutes, then flip and brown on other side.
  7. For topping, whisk Vegenaise, lemon juice, herbs, sea salt, and pepper in a bowl. Serve on side of warm potato pancakes.
Print Recipe

Green Potato Pancakes

BY SPORK FOODS |  EASY  |  VEGAN  |  GLUTEN-FREE

Green Potato Pancakes
Green Potato Pancakes
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