Beef Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that disappears fast off the plate. The whole recipe is built from pantry staples — russet potatoes, onion, flour, and a simple flax egg made from ground flaxseed and water — so there's nothing animal-derived hiding anywhere in the ingredient list. The flax egg is the real MVP here: just a tablespoon of ground flaxseed stirred with water and left to gel for five minutes, and it binds everything together just as well as a conventional egg would. Wringing the grated potato and onion in a kitchen towel until nearly dry is the step that makes or breaks the texture, so don't skip it — that's what gives you that satisfying crunch instead of a soggy center. A neutral oil like canola or sunflower keeps the flavor clean and lets the potato shine. Finish them with a dollop of vegan sour cream and a scatter of fresh chives and you've got a side dish — or honestly, a full meal — that feels indulgent without any compromise.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ lb russet potatoes (about 3 medium), peeled
- ½ medium yellow onion, peeled
- 3 tbsp all-purpose flour
- ¾ tsp salt
- ¼ tsp black pepper
- 4–5 tbsp neutral oil (such as canola or sunflower), divided
For serving
- vegan sour cream, for serving (optional)
- fresh chives, chopped, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Grate the potatoes and onion on the large holes of a box grater (or using a food processor with a grating disc) into a large mixing bowl.
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