Loaded Potato Pancakes - Recipe by Natalie Nikki Rodriguez
Ingredients
1 flax egg (1/2 Tbs flax seeds mixed with 1 1/2 Tbs plant-based milk)
2 russet potatoes, peeled and grated
1/2 sweet onion, grated
2 small capsicums, diced small
1 soysage link, diced small
2 garlic cloves, minced
1/4 cup all-purpose (plain) flour
1/4 tsp smoked paprika
1 Tbs nootch (nutritional yeast)
Reserved potato starch (see instructions)
1 scallion (spring onion), chopped small
Pinch of salt
Method
Mix the flax egg (or another favourite egg substitute) and let it sit for 5 minutes to thicken.
Grate the peeled potatoes and onion together using the large blade of a box grater or the grater attachment on a mixer.
Place the potato and onion mixture in a cheesecloth or kitchen towel and squeeze out the excess liquid. Do not discard the liquid! Reserve it and set it aside.
In a small sautée pan, sautée the peppers, soysage and garlic together with a little oil over a medium-high heat, for 3-4 minutes, or until browned. Set aside.
To a clean bowl, add the strained and grated potato and onion mixture, flour, flax egg, paprika, nootch, sautéed sweet peppers and soysage.
Carefully pour out the water from the reserved potato liquid. The starch will remain on the bottom of the bowl. Add this to the potato mixture and mix well. The mixture will be slightly sticky. If it is too wet, add a bit more flour. If it is too dry, add a bit of plant-based milk.
Add about 1/2 cm of oil to a frying pan.
Using an ice cream scoop, scoop the batter and place in the preheated oil. Flatten with a spatula.
Cook in batches, about three or four pancakes at a time, for 2-3 minutes per side, or until golden brown.
Remove from the pan with a slotted spatula or spoon and place on a sheet tray lined with a paper towel.
Season immediately and add the chopped scallion and any other favourite toppings with a good pinch of salt.
Recommended toppings:
Fresh cilantro (coriander), chopped
Annatto and orange butter
Charred scallion aioli
Sour cream and cheese
