Potato Pancakes
Potato Pancakes
Boxty is a traditional Irish potato pancake dish, but I wanted to put my vegan spin on it while avoiding butter and oil. These cakes are baked not fried, healthy, vegan, and gluten-free. I like to serve them with either tzatziki or mashed avocado for dipping. Looking for more vegan twists on traditional Irish recipes? Check out my Vegan Mashed Potatoes!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Allergens: Gluten, Wheat
- Servings: 4
Ingredients
- 2 large russet potatoes
- 1/4 cup full-fat coconut milk
- 1 tablespoon flax seed meal
- 2 tablespoons nutritional yeast
- 1/2 cup frozen peas (thawed)
- 1/2 cup cilantro (cleaned, chopped)
- 1/3 cup gluten-free or whole wheat flour
- 1/2 teaspoon baking powder
- Salt & pepper
- 1/2 cup Greek yogurt (whisked well)
- 1/2 English cucumber (seeded, finely grated, drained)
- 1 clove garlic (minced)
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- Kosher salt
- Freshly cracked black pepper
- 2 avocados (mashed)
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
Instructions
The Pancakes
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Preheat oven to 350 degrees F.
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Scrub, clean, and chop 1 potato into 1-inch cubes.
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In a medium pot, add potato cubes and cover with water, then add salt to taste.
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Over medium heat, bring potatoes to a boil.
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After a rigorous boil, turn down the heat to simmer and cook until potatoes are easily pierced with a fork (about 10 minutes).
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Using a slotted spoon, scoop out potatoes and let cool to room temperature. Set aside.
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Scrub, clean, and grate the other potato.
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Using a paper towel, squeeze the grated potato and remove excess moisture.
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Mix grated potato and boiled potato in bowl, mashing well with potato masher.
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Add coconut milk, flax seed meal, nutritional yeast, peas, cilantro, flour, baking powder, salt, and pepper to the potato mixture, mixing well.
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Measure out approximately 1/4 cup potato mixture and form into a ball-like shape using your hands, then gently press flat. Repeat until the entire mixture is in pancake form.
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Place pancakes onto a baking tray lined with parchment paper, then bake until golden and heated through (about 10-15 minutes), gently flipping halfway through baking.
The Sauce
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Mix Greek yogurt, cucumber, minced garlic, lemon zest, and lemon juice.
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Add kosher salt and freshly cracked black pepper to taste.
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Refrigerate in an airtight container. This sauce will be kept for 2-3 days in the refrigerator.
The Avocado
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Mix avocado, minced garlic, and fresh lemon juice.
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Add kosher salt and freshly cracked black pepper to taste.
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Use immediately.
The Pancakes and The Sauce/Avocado
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Remove pancakes from the oven and let cool for a few minutes.
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Garnish with either tzatziki or seasoned, mashed avocado, and serve.