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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 and Vegan Irish Soda Bread!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • 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

  1. Preheat oven to 350 degrees F.  
  2. Scrub clean and chop 1 potato into 1-inch cubes.

  3. In medium pot, add potato cubes and cover with water, then add salt to taste.

  4. Over medium heat, bring potatoes to boil.
  5. After rigorous boil, turn down heat to simmer and cook until potatoes are easily pierced with fork (about 10 minutes).
  6. Using slotted spoon, scoop out potatoes and let cool to room temperature. Set aside.
  7. Scrub clean and grate other potato.
  8. Using paper towel, squeeze grated potato and remove excess moisture.

  9. Mix grated potato and boiled potato in bowl, mashing well with potato masher.

  10. Add coconut milk, flax seed meal, nutritional yeast, peas, cilantro, flour, baking powder, salt, and pepper to potato mixture, mixing well.

  11. Measure out approximately 1/4 cup potato mixture and form into ball-like shape using hands, then gently press flat. Repeat until entire mixture is in pancake form.

  12. Place pancakes onto baking tray lined with parchment paper, then bake until golden and heated through (about 10-15 minutes), gently flipping halfway through baking.

The Sauce

  1. Mix together Greek yogurt, cucumber, minced garlic, lemon zest, and lemon juice.
  2. Add kosher salt and freshly cracked black pepper to taste. 

  3. Refrigerate in airtight container. This sauce will keep for 2-3 days in refrigerator.

The Avocado

  1. Mix together avocado, minced garlic, and fresh lemon juice.  
  2. Add kosher salt and freshly cracked black pepper to taste.
  3. Use immediately.  

The Pancakes and The Sauce/Avocado

  1. Remove pancakes from oven and let cool for few minutes.

  2. Garnish with either tzatziki or seasoned, mashed avocado and serve.

Bon appétit!