These vegan potato pancakes are a nice savoury alternative to regular pancakes. They can be dressed up with sauces and other accompaniments if preferred, although I’ve opted to keep it healthy, simple and low FODMAP serving them with fresh herbs and juicy cherry tomatoes.
There are a few tricks to ensure the recipe turns out just right. Squeezing any excess liquid from the grated potato is a must. If you don’t plan on cooking with the grated potato straightaway, place in cold water to prevent oxidation. Make sure to get the pan very hot before adding the potato, and lastly, pressing down on the potato cakes using a spatula will help to make them extra crispy. Enjoy!
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Peel the potato, rinse under cold water and dry before grating lengthways using a box grater.
2
Use a muslin cloth to squeeze out as much liquid from the potato as possible. Once done, transfer to a bowl.
3
Heat the coconut oil in a nonstick frying pan over a medium high heat for a few minutes.
4
Meanwhile, season the grated potato with salt & pepper, then add the dried oregano and toss to coat.
5
Once pan is at temperature, divide the grated potato in two and transfer to the hot pan one at a time, using a spatula to flatten the potato into pancakes roughly 5-6 inches in diameter.
6
Cook for about 5 minutes per side or until they're golden, crispy and cooked through. Use the spatula to press down on the pancakes, helping them to stick together and crisp up.
7
Remove from pan and place on kitchen paper to remove any excess oil. Season well with salt & pepper. Garnish the pancakes with some chopped parsley and serve with cherry tomatoes. Enjoy!
Ingredients
1 Potato peeled & grated (medium sized – approx 180 g when peeled)
