Irish Potato Pancakes


  • 5 organic Yukon Gold potatoes
  • 2 level tablespoons Follow Your Heart VeganEgg, powder
  • ½ cup ice-cold water
  • ½ cup almond milk, plus 1 teaspoon apple cider vinegar
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 3 leaves collared greens, or kale, finely chopped
  • 2 tablespoons high heat oil (Safflower)


  • ½ cup Original Vegenaise
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons fresh chives, finely chopped
  • ¼ cup fresh dill, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper


  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 1/3 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.

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