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!
1 Potato peeled & grated (medium sized – approx 180 g when peeled)
1 tsp Dried oregano
Salt & Pepper
1 tbsp Coconut oil for cooking
1 Sprig of fresh parsley
50 g Cherry tomatoes
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