Pescatarian 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 secret to that satisfying crunch is wringing every last drop of moisture out of the grated potatoes and onion before the batter ever hits the pan — skip that step and you'll end up with steam instead of sizzle. A flaxseed gel stands in for egg here, binding everything together beautifully without any animal products, which also makes this a natural fit for pescatarian eaters who want a hearty, meatless option that doesn't rely on seafood. Just russet potatoes, onion, flour, and a little seasoning — nothing fussy, nothing hidden. Cooking them in batches in shimmering hot oil and leaving them undisturbed is what builds that deep, golden crust on each side. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a dish that feels way more impressive than the ingredient list suggests.
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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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