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Vegan Potato Pancakes

Photo by Vinita Punjabi


  • 700 g potatoes, grated with peel on
  • 1 small yellow onion, grated
  • 1 tbsp fresh parsley, minced
  • ¼ cup whole wheat flour
  • ½ tsp baking powder
  • 1 tsp unrefined salt
  • ¼ tsp freshly ground black pepper


Place the grated potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour out the liquid and place potatoes in the bowl. Add onion, parsley, flour, baking powder, salt and pepper and mix well.

On medium heat, scoop a heaped tablespoon of the batter onto a large skillet and flatten it. Make three or four more potato pancakes this way on the skillet, without crowding it. Cook for about 8 minutes in all, turning once, until golden brown on both sides.

Repeat with the remaining potato mixture. Place cooked potato pancakes on a baking tray, then transfer to an oven and keep warm in the oven until all the pancakes are cooked. Serve with ketchup or vegan sour cream.

Serves 8-10


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