Potato Pancakes
Crispy vegan potato pancakes served with a fresh tomato and dill salsa — simple comfort food that comes together in about 30 minutes. Give them a try!
Ingredients
- 6 potatoes
- 1 red onion
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp flour use gluten-free if needed
- ½ tsp baking powder
- 2 Tbsp coconut oil
For the salsa:
- 2 tomatoes ripe, peeled, deseeded and chopped
- ½ red onion finely chopped
- 1 Tbsp dill chopped
- 1 Tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- To make the salsa, combine all the salsa ingredients in a bowl and set aside to rest.
- Meanwhile, peel and chop the potatoes. Peel and chop the onion as well.
- In a blender or food processor, add the potatoes and onion and pulse until you get a smooth purée.
- Transfer the mixture to a kitchen towel and squeeze out the excess juices.
- Transfer to a medium mixing bowl and stir in the flour, baking powder, salt, and pepper.
- Heat the coconut oil in a skillet over low-medium heat and fry the pancakes, using 1 Tbsp of mixture per pancake.
- Fry until golden-brown on both sides.
- Serve with the fresh tomato salsa. Enjoy!
Notes
Squeeze the blended potato thoroughly in a kitchen towel — the drier the purée, the crispier the pancake. Russet potatoes give the best texture.