Nitrate & Nitrite 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. A simple flaxseed gel stands in for egg, binding everything together beautifully without any animal products — and without any of the cured or processed ingredients that can sneak hidden additives into your meals. Russet potatoes and yellow onion are grated fresh, then wrung out thoroughly so every pancake fries up with that satisfying crunch rather than steaming into something soggy. The ingredient list is refreshingly short and completely whole-food, which means you're not relying on any packaged shortcuts that might carry unwanted preservatives. Cooking them in batches in a hot skillet with a neutral oil like canola or sunflower gives each round those deeply golden edges that make them impossible to resist. Finish with a dollop of vegan sour cream and a scatter of fresh chives for a little brightness, or keep it simple and eat them straight off the rack. Either way, this is weeknight cooking at its most satisfying.
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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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