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Potato Pancakes

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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!
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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!