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Potato Pancakes

1 large baking potato
1/2 medium onion
Egg replacer equivalent of 1 egg
1 Tbsp. chopped parsley
1 Tbsp. flour
1 Tbsp. bread crumbs
1/4 tsp. thyme
1 lemon, juiced
Salt and pepper, to taste
Vegetable oil
1/3 cup applesauce

• In a food processor, grate the potato and onion. Squeeze out the excess liquid and place the dry potato-onion mixture in a bowl. Combine with the egg substitute, parsley, flour, bread crumbs, thyme, lemon juice, salt, and pepper. Mix together.
• Warm 1/2 cup of oil on high heat in a skillet. Add 1/2 cup of the potato mixture to the oil and flatten into a thick pancake. Turn the heat down to medium. Cook for 5 minutes on each side, or until golden brown. Do the same with the rest of the potato mixture. Top with the applesauce.

Makes 3 servings

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      • Nicole Cleary says:

        You want to keep these pancakes small. Bigger just falls apart. Tasty though. I doubled the batch and I would recommend since even doubled it doesn’t make that much.

        If anyone has any tips on how to better bind these that would be great.

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