Whether it’s for lunch, breakfast or a snack, these potato pancakes are so simple and seriously delicious.
- We use russet potatoes, which tend to have more starch and less moisture – making them extra crispy when fried. But any white potato will work fine.
- You can sub the chickpea (garam) flour for regular plain flour, however we prefer the texture you’ll get from chickpea flour so it’s worth trying to find.
- You can also make these in batches ahead of time, keep them in the fridge and reheat them in the oven.
- 500g / 17.6oz white potato
- 2 shallots, peeled + chopped
- 2 spring onion, chopped
- 1 handful of fresh flat-leaf parsley, roughly chopped (plus extra for topping)
- 3 tbsp chickpea flour
- salt + pepper
- vegetable oil
- pickled red onion
- vegan crème fraîche or yoghurt
- Slice the potatoes in half and grate them. Use a clean tea towel to squeeze out as much moisture as possible, then transfer the grated potato to a large bowl and add the shallot, spring onion, parsley, chickpea flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Give everything a mix, then shape into 4 evenly-sized pancakes.
- Heat a generous glug of vegetable oil in a frying pan over a medium heat. Then fry the pancakes for a few minutes on each side or until golden brown.
- Transfer the pancakes to kitchen paper to soak any excess oil, then serve with your favourite toppings.
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