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Breakfast/Brunch Main Dish Vegan Potato Pancakes
Ready Time: 75min
Prep Time: 15min
Cook Time: 60min
Pan Fried Description
German potato pancakes, perfect for any meal. Great as a featured dish or on the side. This version uses tofu as a binder in place of eggs, and you can’t taste any difference!
Ingredients 8 medium russet potatoes, peeled or unpeeled 1 large onion, any color 1 red Bell pepper ⅔ of a 14 oz. package tofu ⅓ cup fresh parsley 3 Tablespoons whole wheat flour 1 teaspoon salt ½ teaspoon salt-free herb seasoning ½ teaspoon garlic powder ¼ teaspoon black pepper Olive, vegetable, corn or canola oil for brushing pan Preparation
Prep Time: 15min | Cook Time: 60min
Grate the potatoes, onion and pepper, by hand or in a food processor. Chop the parsley, by hand or in a food processor. Put the tofu in a food processor or blender and process until smooth. Combine all the ingredients in a large bowl and stir well to combine Brush a 6” skillet with oil and place over medium heat. Spoon about ¾ c of the potato mixture into the skillet and use a spatula to flatten to about ½” thick. Cook about 5-7 minutes on each side, or until golden brown. Repeat with the remaining potato mixture.
Notes A very large skillet or griddle can be used to cook multiple cakes at once. Serve with your choice of condiments – vegan or regular sour cream, applesauce, ketchup, Sriracha, etc. Leave skins on the potatoes for extra fiber and nutrients. Nutrition Calories259 Fat4.7g Sodium313.4mg Carbohydrates44.4g Fiber6.9g Protein13g Potassium31mg Sugar3.1g Potatoes USA Disclaimer
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