Vegan Potato pancakes

Vegan Potato pancakes (hashbrowns)

Vegan Potato pancakes (hashbrowns)

I don’t know anything about your Saturday from childhood but mine looked like this.

Vegan Potato pancakes

I woke up at 10 am and the first thing I had to do was to clean up. Firstly, I cleaned the dust from the furniture and then vacuumed the whole house. Sometimes I was even cleaning the glasses and mirrors like a good boy πŸ™‚ But what made my Saturdays so special and unforgettable (besides not going to school) was all sort of yummy dishes. Like potato pancakes for example πŸ™‚ I just loved their smell which was spreading from room to room and also I loved eating them while they were still super hot. Actually, I still eat them the same way, even today, 20 years later πŸ™‚ The only difference is in the cooking process. I learned how to make them without eggs (vegan version) but still managed to keep the full taste as they would be the ones from my childhood. And today I will share the recipe with you. Enjoy it πŸ™‚

And what about your Saturdays? Were you also cleaning or you had other rituals? Let me know in a comment below πŸ™‚ Ciao.

Vegan Potato pancakes (hashbrowns)

Ingredients

  • 500g of potatoes, grated thinly
  • 4 cloves of garlic, minced
  • Bunch of fresh parsley, finely chopped
  • 3 spoons of all-purpose flour
  • Salt & Pepper to taste
  • Vegetable oil for frying
  • Vegan egg – 2 tablespoons of grated flax-seed mixed with 4 tablespoons of hot boiling water

Directions

  1. In a bigger bowl mix the grated potatoes, minced garlic, flour, chopped parsley and the vegan egg. Season with salt and black pepper and mix well.
  2. Heat up some vegetable oil on a pan and deep fry the pancakes. I like to shape them with a spoon and keep the thickness around 1 cm. If they will be too thick they might stay raw in the middle.
  3. Enjoy πŸ™‚

Vegan Potato pancakes

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