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!
- 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)
- Preheat oven to 400 degrees.
- Combined shredded potatoes, olive oil, shallots, green onions, garlic, parsley, and flax eggs in a large bowl.
- 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.)
- 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).
- Bake for 30 minutes, flipping pancakes at the halfway point. They should be golden brown in color.
- Serve immediately with a dollop of non-dairy sour cream and and fresh parsley -- applesauce goes great with them, too!