Vegan Mini Potato Pancakes - Vegan
The Golden Vegan Mini Potato Pancakes with Homemade Applesauce are a delightful fusion of crispy textures and comforting flavors. Each mini pancake is perfectly golden on the outside and tender on the inside, creating a harmonious blend of savory goodness that pairs exquisitely with the natural sweetness of homemade applesauce.
Ingrédients
- 4 cups potatoes, grated
- 1/4 cup yellow onion, grated
- 1/4 cup all-purpose flour
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil
- 4 cups apples, peeled and chopped
- 1/4 cup water (for applesauce)
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- In a small bowl, mix ground flaxseed with water and set aside to gel for 5 minutes.
- Grate the potatoes and onion, then place them in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine the grated potatoes, grated onion, flour, flaxseed mixture, salt, black pepper, baking powder, garlic powder, and onion powder. Mix until well combined.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Use a tablespoon to scoop the potato mixture into the skillet, flattening each scoop slightly to form mini pancakes.
- Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
- For the applesauce, combine apples, water, maple syrup, and cinnamon in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until apples are soft.
- Use an immersion blender to blend the apples until smooth, or mash with a fork for a chunkier texture.
- Serve the mini potato pancakes warm with a side of homemade applesauce.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 40g | Protéines: 4g | Fat: 10g | Sucre: 12g
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