Here’s another rocking guestpost by Bold Vegan, this time, a recipe on how to make Potato Latkes!
Potato Latkes, also known as Potato Pancakes originated from Eastern Europe of Jewish origins. They are traditionally made with eggs and served with sour cream and applesauce for breakfast.
We swapped out the cholesterol with Omega 3 fatty acids (important for brain and heart health), Lignans (antioxidant) and fiber by using ground flax seeds in replacement of eggs. We also recommended the option of ketchup or chili sauce for those who prefer a savory flavor for their morning meal.
This recipe, along with over 100 more will be available in our next cookbook due out later this year. It’s a vegan cookbook catered to people who want to eat less meat and would like to incorporate more healthy ingredients into their diet.
It is a follow up to our first cookbook, Bold Vegan – Food of South East Asia.
Makes 7 latkes (Recipe by: Molly Patrick)
4 medium red potatoes, grated (590g)
1 yellow onion, grated (140g)
2 1/2 tablespoons ground flax seeds (20g) mixed with 3 tablespoons (45ml) water
1/4 cup rice flour (40g)
2 teaspoons baking powder (10g)
1 teaspoon sea salt (6g)
15 turns fresh black pepper
4 tablespoons canola oil, divided (60ml)
Applesauce and sour cream for serving (applesauce recipe page xx)
Heat oven to 250°
Place potatoes, onion, flax/water mixture, rice flour, baking powder, sea salt and black pepper into a large bowl and stir until all of the ingredients are combined.
Heat 1 tablespoon (15ml) of oil in a large skillet (preferably cast iron)
When oil is nice and hot, place 1/2 cup (130g) of potato mixture in the pan and flatten with a spatula (should be about 1/2 inch thick).
Place another 1/2 cup of mixture beside the first and flatten (in other words, cook two pancakes at a time).
Cook for 3 minutes on either side.
Place on a baking sheet and put in the oven to stay warm.
Place another 1 tablespoon (15ml) of oil in the pan and repeat the process.
Do this until all the batter is gone.
You can use any other variety of high heat oil you prefer.
This versatile recipe can be served with a side of applesauce, vegan sour cream, ketchup or chili sauce.