4.95 from 37 votes
| 79 Comments
I did it!
I finished my first draft of my manuscript for my cookbook. Gah! So excited. Currently, it sits at over 40,000 words and more than125 recipes. Everything from breakfast to dessert and I did it all in 4 and a half months.Not only is my cookbook written but it was also my blogs birthday last week. It Doesn't Taste Like Chicken is officially 3 years old! (What a geezer).
I decided to celebrate these festivities by NOT going to the grocery store this week. Ha! The luxury.
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So I present to you, the ingredients I had in my fridge. Vegan Potato Pancakes! Don't you just love when you make something on a whim and it turns out so darn good? Simple ingredients, potatoes, onions, flour, and for a little spice I tossed in a jalapeño cause I'm all sorts of crazy like that.
I was actually kind of surprised at how well these guys came together. They were perfect on the very first try!Love it. Crisp on the outside, soft in the middle, potato goodness with a hint of spice throughout. You could serve these for breakfast, lunch, or dinner, and they would be simply divine.
To make this recipe I first gathered the things I had in my fridge.You can see I was running pretty low! I just ran out of soy milk this morning, sounfortunatelya grocery trip will happen today, as I cannot let tomorrow morning approach without soy milk for my coffee. #coffeeaddictproblems
Back to vegan potato pancakes. Here I just kind of guessed how to make the pancakes, and gosh darn it, they worked! Igrated the potatoes and onion with my new fancy schmancy Breville Sous ChefFood Processor(more on that in a later post). If you don't have a grater attachment for your food processor you can use a regular old cheese grater.
Mix the potato and onionwith flour, green onions, jalapeño (if you are into that kinda thing), and some salt and pepper. I told you this was a simple recipe!
Take a handful of the mixture and roughly form a patty thendrop it directly into the hot pan. Cook a couple minutes on each side until crispy and golden brown.Potato perfectness, yes!
Bon Apptegan!
Sam.
4.95 from 37 votes
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Vegan Potato Pancakes
Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes.
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 10 pancakes (roughly)
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Ingredients
- 3 yukon gold or russet potatoes,, grated
- ½ yellow onion,, grated
- ½ cup all-purpose flour
- 2 green onions,, chopped
- 2 cloves garlic,, minced
- 1 jalapeno,, minced (optional)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon baking powder
- Light oil, such as canola or vegetable for frying
US Customary - Metric
Instructions
Add everything to a large bowl and mix well.
Add about 1 tablespoon of oil to a large skillet or frying pan and put over medium-high heat. When hot, take a handful of the potato mixture and form into a loose patty. The mixture will be very wet and soft. Drop the patty directly into the hot pan. Fry a couple of minutes until the bottom is golden brown, then flip and fry on the other side. Repeat with remaining potato mixture until all the batter is used up, adding more oil to the pan as needed. Drain the patties on paper towel.
Notes
For extra crispy potato pancakes, make the patties very thin.
Nutrition
Calories: 69kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Sodium: 238mg | Potassium: 242mg | Fiber: 1g | Vitamin A: 40IU | Vitamin C: 8.5mg | Calcium: 24mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Main Course
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Main Course
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Reader Interactions
Comments
Patti says
absolutely delicious - charred & seeded the jalapeño. Once i grated the potato's i put them in a colander and pressed them with a paper towel. Kept the onion grated wet which added flavor.Reply
Jess @ IDTLC Support says
Yum, that sounds great!
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KAI BLACKMORE says
Hey!
Quick question - Grate potatoes with skin on?
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Ximena Guzman says
All my family loved them! these are simple and so full of flavor. We had them with some sweet mustard sauce and cherry tomates on top.
Kind regards from Bolivia 🙂Reply
Sam Turnbull says
So happy your family loved them, Ximena! I hope you enjoy many more of my recipes 🙂
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Amber says
My grandma use to make these all the time before she passed their so good
Amanda says
Hi Sam! I made this recipe today and did not understand why the potatoes released so much water when I grated them. Looking at your photos, it is not supposed to happen at all. Maybe it was because they were not fresh enough? Anyway, I drained and added a little bit more flour and the batter still held together pretty good. I particulary enjoyed the touch of green onions! It just did not turn out as crispy because of what happened, but hopefully next time. Thank you for your amazing work 🙂Reply
Sam Turnbull says
Hi Amanda, were your potatoes yukon golds or russet potatoes? If they were another type of problem, that could be the problem as different potatoes have different starch contents making them waterier or drier. 🙂
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Amanda says
No, I just used the potatoes I had at home because I did not think it would affect the recipe, but I will buy the right type next time. Thanks for your response 🙂
Sam Turnbull says
Ah yes, that would be the problem. Think of potatoes like shoes. High heels and sneakers are both types of shoes, but the serve very different purposes. Same with potatoes, they vary a lot and different types are used for different recipes. Enjoy!
Michele says
Traditionally you squeeze the grated potatoes & onions in paper towels then drain off excess liquids, but without the egg binder you may need to experiment. Save a little of that starchy water if you need to add a little back to hold pancake togetheReply
Kate says
Hi! Is the 100 calorie count per pancake?Reply
Sam Turnbull says
Hi Kate, apologies, I have updated the nutrition info for you. It comes out at only 69 calories per pancake (assuming you make 10 and use about 1 tablespoon of oil). There is some more nutrition info included in the recipe now as well. Enjoy!
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Jeri says
It looks great and colorful. Yum yum...
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Sam Turnbull says
Thank you 🙂
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Josiah Brush says
Oh my, these were so good! I’m glad I trusted you because I had my doubts as I read the ingredient list and again as I was mixing the ingredients. I have to confess I ate over half of the first batch right after cooking! Thanks 🙂
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Sam Turnbull says
Bahahaha! Love it!!! 🙂
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Rachel says
I accidentally made this recipe almost exactly a few weeks ago, except I used sweet potatoes and they were SO good. All the other ingredients were the same (minus the jalapeño, you nut!! Lol) and they were absolutely amazing and no egg required. Thanks for all the recipes! Am picking up the cookbook very soon!Reply
Sam Turnbull says
Oh that's so awesome, Rachel! So happy you loved the recipe so much, and I hope you love my cookbook 🙂
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Bobbi says
I haven"t tried this recipe yet, but I have a suggestion using a mixture of 3 T of chick pea flour mixed with 3 T of water (egg substitute) to add to the pancake mixture since potato pancakes usually have egg in the mixture.
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Sam Turnbull says
These potato pancakes have no problem sticking together, but if you want to adapt the recipe to your preferences, go for it! 🙂
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Colleen Ryan says
Hi Sam tried these today and they are great. Was wondering if they would freeze after there cooked. I live alone and would like the time last.Reply
Sherrylee Pennington says
Colleen did you get a reply for your question? I have a husband, but he doesn't eat healthy so I am always wasting healthy food unless I freeze it lol.
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Carina Perez says
Love them! I cant beleive they hold so well without eggs! I had been buying them on stores (with eggs), and I’m like theres got to be an easy, vegan way to make em. These are perfect!!Reply
Sam Turnbull says
Haha! So thrilled you enjoy them so much, Carina 🙂
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Steve says
I tried these yesterday. I will be making them again. I made them a little too thick, but that's easy to fix.Reply
Sam Turnbull says
Glad you enjoyed them, Steve!
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Marna says
For your fab oven baked fries we soak the potatoes before cooking because of the starch. Why not for pancakes?
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Sam Turnbull says
You're welcome to do so if you like, but I found they turned out nice and crispy without. Enjoy!
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Erin says
I made these for Saint Patrick's Day, Sam, and the fam gobbled them down instantly. I only wish I had doubled the recipe! I'll definitely be making them again––and not just for Saint Patrick's Day! Thank you for the recipe!Reply
Sam Turnbull says
Wonderful! So happy they were enjoyed, Erin 🙂
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Jade says
I made these in honour of my sister doing the Veganuary challenge and she loved them! Thank you so much!Reply
Sam Turnbull says
You're most welcome, Jade! I hope your sister enjoys Veganuary! 🙂
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Kelly says
Hi there, I was just wondering if it would be possible to bake them rather than fry them? Thanks, Kelly
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Sam Turnbull says
Hi Kelly, I imagine it would work fine. Not sure what temp and time though as I haven't tried it myself yet.
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PopcornSally says
Made these today with a few additions: red bell pepper and basil. Wonderful! Didn't miss the eggs at all. Thank you.
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Sam Turnbull says
So happy you enjoyed the recipe 🙂
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4.95 from 37 votes (19 ratings without comment)
