Vegan Potato Pancakes (Using Leftover Mash)
Light, fluffy, crispy, and slightly cheesy, these gluten-free vegan potato pancakes are a great way to use up some leftover mash for breakfast.
Ingredients
- 2 cups (600 g) leftover mashed potatoes (chilled)
- 6 tablespoons all-purpose gluten-free flour (or regular plain/all-purpose flour if not GF)
- 4 tablespoons nutritional yeast
- 1 tablespoon baking powder
- 1 tablespoon plant-based milk or water (plus more if necessary)
- 1 medium spring onion, finely sliced
- Salt and pepper to taste
- Plant-based butter or oil for frying
Instructions
- In a bowl, use a fork or spoon to loosen up the leftover mashed potatoes.
- Mix in the flour, nutritional yeast, baking powder, plant-based milk or water, and a pinch each of salt and pepper. Stir together until all the ingredients are combined, then mix in the sliced spring onion. You should have a firm, fairly dry dough that keeps its shape, doesn't break apart, and can be easily moulded in your hands.
- Note: You can either shape all of the potato cakes before frying, or do it in batches as you go.Take a small amount of dough – approx. one twelfth of the mix – and roll it into a ball. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round. Repeat until you've used up all the dough (I ended up with 12 pancakes, but this can easily vary).
- Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).
- Gently fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you've used up all your dough, adding as much extra plant-based butter or oil as necessary for each new batch.
- If you like, you can place the cooked pancakes on a plate lined with kitchen paper to remove any excess oil. Serve warm with your favourite toppings or accompaniments.
Notes
Consistency: The consistency of the dough before cooking will depend largely on the original consistency of your leftover mash. You may need an extra splash of plant-based milk or water, so tweak as necessary. You definitely want the dough to be fairly dry as it'll turn softer in the hot pan.
Sticky hands: If your hands get a bit sticky when shaping the discs, you can rinse them quickly under running water or have a bowl of cold water next to you to dip them in.
Mashed potatoes: If you've recently made the mash, it helps for it to have cooled down thoroughly in the fridge before making these pancakes.
Spring onion: If you don't have this, you could substitute for a similar amount of chopped fresh chives.
Vegan cheese: If you want to add vegan cheese, grate this and stir it into the mix.
Gluten-free: To make this dish 100% gluten-free, use a GF flour and double check that your baking powder is gluten-free (it usually is, but it's worth making sure if you need to be careful). If you don't need this recipe to be gluten-free, simply use regular plain/all-purpose flour.
Storage: You can refrigerate the cooked pancakes for up to four days, although you should reduce this time accordingly depending on how many days the leftover mash had already spent in the fridge. Freeze for up to six months.
If you liked this recipe, you might also enjoy:
- Vegan Breakfast Hash
- Eggy Scrambled Tofu
- Vegan Tofu Pancetta
- Vegan Sweet Potato Pancakes
- Ultimate Vegan Haggis
- Vegan Haggis Toastie
- Vegan Scalloped Potatoes (Dauphinoise)
- Vegan Haggis Quesadilla
Nutrition
Calories: 75kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 229mgPotassium: 230mgFiber: 2gSugar: 1gVitamin A: 147IUVitamin C: 8mgVitamin D: 1µgCalcium: 69mgIron: 1mg
Nutrition Facts
Vegan Potato Pancakes (Using Leftover Mash)
Amount Per Serving
Calories 75
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 229mg10%
Potassium 230mg7%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 147IU3%
Vitamin C 8mg10%
Vitamin D 1µg7%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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