Leprechaun Potato Pancakes
Here's my vegan take on potato pancakes, which are normally made using shallow-fried shredded potato, flour, and an egg. My recipe does not contain any additives that might harm our arteries. As a vegan, I prefer dairy-free toppings such as applesauce or unconventional options such as salsa, guacamole, or hummus.
Ingredients
- 2-3 russet potatoes grated
- 1-2 large zucchini grated
- 1 yellow onion grated
- 8 tbsp oat flour
- 1-2 teaspoon baking powder
- black pepper freshly ground, to taste
Instructions
- Preheat the oven to 425F
- On a kitchen towel, spread the grated vegetables. Roll, wring, and repeat with the remaining vegetables. Transfer them o a large mixing dish.
- In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
- Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
- Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice.
Nutrition
Calories: 34kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 24mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!