When you don’t feel like spending hours cooking, these Potato Pancakes are just the answer. Crisp and golden, these easy pancakes are made from mashed potatoes and a few delicious additions.
– 2 c mashed potatoes from about 1 lb raw potatoes – ¼ c all-purpose flour – 2 tablespoon fresh chives finely chopped – 2 tablespoon capers – 2 tablespoon sun-dried tomatoes finely chopped For serving (optional) – 4 tablespoon vegan sour cream – 2 tablespoon chives finely chopped
1. To a large bowl add mashed potatoes, capers, sun-dried tomatoes, fresh chives and flour. 2. Mix with a spoon until all ingredients are combined. Taste the mixture to see if needs more salt or black pepper.
3. Take a spoon-full of potato mixture and with damp hands form into a patty.
4. Heat the oil in a medium frying pan and over medium heat. Add 4 or 5 potato pancakes and fry until the bottom of a pancakes starts to get golden brown, about 2-3 minutes.
5. Using a spatula, flip the pancakes and cook for another 2-3 minutes. These vegan potato pancakes will absorb oil, so make sure to add more oil along the way to prevent the patties from sticking.
6. Transfer pancakes on a plate lined with paper towel. 7. Serve with a dollop of vegan sour cream and a sprinkling of chives.