Potato pancakes are a fun, very customizable snack and a great to use leftover mashed potatoes. The recipe below is non-traditional but very tasty. They’re enjoyable served with ketchup, apple sauce, or chutney. I’ll post up a cousin to this, the Aloo Tikki very soon as well.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 palm size patties
6 medium potatoes, chopped small. Leave skin on if desired.
2 oz almond milk or your favorite non-dairy
2 T butter substitute (I prefer Smart Balance)
1 T garlic powder
1 t paprika
1 t mustard
1 scallion, chopped small
Pepper to taste
Salt to taste
2 oz cornmeal or chickpea flour (for mixing)
2 oz cornmeal or chickpea flour (for coating)
Method (for mashed potatoes):
Bring a pot of water to a boil. Add in chopped potatoes and cover. Allow to soften. If knife can be stabbed into potato easily, they’re done. ~10 minutes. Strain out water. Add all ingredients except the 2 oz of cornmeal flour for coating. Mash potatoes together and mix well. Adjust seasoning as desired. In a separate bowl place the 2oz flour for coating. Form the potato mixture into roughly palm size patties (or size as you like). Dip each size of the patty into the 2 oz of cornmeal/chickpea flour. Now heat a pan with a little oil. Once heated (medium), add patties. Cook each side until golden brown, usually 3-4 minutes per side. Serve with apple sauce or with tamarind and coriander chutney (as pictured).