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!
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
- Preheat oven to 350 degrees F.
- Scrub, clean, and chop 1 potato into 1-inch cubes.
- In a medium pot, add potato cubes and cover with water, then add salt to taste.
- Over medium heat, bring potatoes to a boil.
- After a rigorous boil, turn down the heat to simmer and cook until potatoes are easily pierced with a fork (about 10 minutes).
- Using a slotted spoon, scoop out potatoes and let cool to room temperature. Set aside.
- Scrub, clean, and grate the other potato.
- Using a paper towel, squeeze the grated potato and remove excess moisture.
- Mix grated potato and boiled potato in bowl, mashing well with potato masher.
- Add coconut milk, flax seed meal, nutritional yeast, peas, cilantro, flour, baking powder, salt, and pepper to the potato mixture, mixing well.
- 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.
- 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
- Mix Greek yogurt, cucumber, minced garlic, lemon zest, and lemon juice.
- Add kosher salt and freshly cracked black pepper to taste.
- Refrigerate in an airtight container. This sauce will be kept for 2-3 days in the refrigerator.
The Avocado
- Mix avocado, minced garlic, and fresh lemon juice.
- Add kosher salt and freshly cracked black pepper to taste.
- Use immediately.
The Pancakes and The Sauce/Avocado
- Remove pancakes from the oven and let cool for a few minutes.
- Garnish with either tzatziki or seasoned, mashed avocado, and serve.
Bon appétit!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
