Potato pancakes, versatile is thy name. Try these for breakfast or lunch, or as a dinner appetizer, a side dish, a snack…
Tip: Be sure to make a batch of cashew Parmesan cheese first — it takes just a minute to put together and this recipe includes it! 

Potato Pancakes

Oven-Baked Potato Pancakes
 
Be sure to make a batch of cashew Parmesan cheese first -- it takes just a minute to put together and this recipe includes it.
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Ingredients
  • 4 large red potatoes, shredded and drained well (tip: use cheesecloth or a nut milk bag to squeeze out as much liquid as possible)
  • ¼ cup diced shallots
  • ¼ cup thinly sliced green onion
  • 2 cloves minced garlic
  • 2-3 tablespoons chopped fresh parsley plus extra for garnish
  • 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons of water)
  • ¼ cup white whole-wheat flour
  • 2 tablespoons panko
  • heaping ¼ cup cashew Parmesan cheese (get the recipe at APB: Eats)
  • natural sea salt and freshly ground pepper to taste (start with about ¼ teaspoon of each, but you'll probably need to add more)
  • 1 teaspoon olive oil
  • non-dairy sour cream (optional for serving)
Instructions
  1. Preheat oven to 400 degrees.
  2. Combined shredded potatoes, olive oil, shallots, green onions, garlic, parsley, and flax eggs in a large bowl.
  3. Add in flour, breadcrumbs, non-dairy Parmesan cheese, salt and pepper and mix to combine. (Taste mixture and add additional salt and pepper as necessary. Make sure they are sufficiently salted so they're not bland.)
  4. With slightly oiled hands, make 8 thin potato pancakes and place them on a prepared baking sheet (you can spritz olive oil directly onto baking sheet, or place a sheet of parchment paper down first).
  5. Bake for 30 minutes, flipping pancakes at the halfway point. They should be golden brown in color.
  6. Serve immediately with a dollop of non-dairy sour cream and and fresh parsley -- applesauce goes great with them, too!

 

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