Turkey 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 entire recipe is built from simple pantry staples — russet potatoes, onion, flour, and a flax egg made from ground flaxseed and water — so there's nothing here from the poultry aisle to worry about, and no hidden animal products either. The flax egg is the quiet hero of the whole thing: just a tablespoon of ground flaxseed stirred into 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 as dry as possible in a kitchen towel is the real trick to getting that satisfying, deep golden crust in the skillet rather than a soggy, steamed result. A neutral oil like canola or sunflower keeps the flavor clean so the potato and onion really shine. Finish them with a dollop of vegan sour cream and a scatter of fresh chives, and you've got a dish that feels indulgent and special without any fuss.
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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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