Whether it’s for lunch, breakfast or a snack, these potato pancakes are so simple and seriously delicious.
We use russet potatoes, which tend to have more starch and less moisture – making them extra crispy when fried. But any white potato will work fine.
You can sub the chickpea (garam) flour for regular plain flour, however we prefer the texture you’ll get from chickpea flour so it’s worth trying to find.
You can also make these in batches ahead of time, keep them in the fridge and reheat them in the oven.
1 handful of fresh flat-leaf parsley, roughly chopped (plus extra for topping)
3 tbsp chickpea flour
salt + pepper
vegetable oil
Optional toppings:
sauerkraut
pickled red onion
vegan crème fraîche or yoghurt
Method
Slice the potatoes in half and grate them. Use a clean tea towel to squeeze out as much moisture as possible, then transfer the grated potato to a large bowl and add the shallot, spring onion, parsley, chickpea flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Give everything a mix, then shape into 4 evenly-sized pancakes.
Heat a generous glug of vegetable oil in a frying pan over a medium heat. Then fry the pancakes for a few minutes on each side or until golden brown.
Transfer the pancakes to kitchen paper to soak any excess oil, then serve with your favourite toppings.
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