These easy Vegan Mashed Potato Pancakes are a great way to use up leftover mashed potatoes. Made in minutes, they are packed with flavor.
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If you need an easy recipe to transform your leftover mashed potatoes, look no further.
These Vegan Mashed Potato Pancakes are loaded with flavor using simple ingredients you probably already have on hand.
These savory pancakes are made in minutes and make the perfect side dish or appetizer. They are a great way to use up leftover Thanksgiving mashed potatoes.
Another vegan potato recipe to try is my Vegan Tater Tots. Serve them with some Vegan Chipotle Ranch to add some spice.
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❤️ Why You'll Love Them
- This simple recipe is made in minutes and packed with flavor.
- They are the perfect way to transform leftover mashed potatoes into a new meal.
- Eat them as a light lunch or side dish.
🧾 Ingredients
- Leftover mashed potatoes: I used my Vegan Roasted Garlic Mashed Potatoes with Almond Milk. I love the flavor of the roasted garlic. They take mashed potatoes to a new level.
- Chickpea flour: I used chickpea flour because I love the flavor. I've used it in all my fritter recipes, like my Vegetable Corn Fritters with Bell Peppers. I have not tried this recipe with any other gluten-free flour, but a gluten-free all-purpose flour would probably work just as well.
- Nutritional yeast: Adds a cheesy flavor. You could use store-bought vegan parmesan cheese, vegan cream cheese, or vegan cheese, or leave it out.
- Dried basil and dried oregano: Add flavor. You could also use Italian seasoning or your favorite herbs and spices.
- Salt and black pepper: Enhances flavors and adds flavor. I like to use sea salt. You will probably only need a little salt and pepper depending on the mashed potatoes you use.
- Soy milk: I used unsweetened plain soy milk, but you could use almond milk, oat milk, or another plant-based milk.
- Olive oil: For frying the potato pancakes. You could also use vegetable oil.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Fresh herbs: fresh chives or green onions
- Spices: garlic powder, onion powder, cumin, paprika, or cayenne pepper
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🔪 Instructions
Step 1: In a large bowl, add the leftover mashed potatoes along with the rest of the ingredients (except the olive oil).
Step 2: Mash the mashed potato mixture with a pastry cutter or fork, to get all the lumps out and to combine mixture.
Step 3: Scoop out about 3 tablespoonsful and form the mixture into patties. Mine were about 3" across.
Step 4: Add olive oil to a large frying pan on medium heat. Add half the mashed potato patties to the hot oil and fry for 2-3 minutes on each side or until golden brown. Place patties on a paper towel to soak up any excess oil.
Serve with chopped green onions and vegan sour cream, if desired.
💭 Tips
- The amount of flour and soy milk will depend on the consistency of the mashed potatoes you use. If your mashed potatoes are thick and dense, you'll need more soy milk. If they are light and creamy, you'll need more flour.
🍽 Serving
Serve these tasty mashed potato pancakes with fresh chives, green onions, vegan sour cream, or your favorite dipping sauce.
👩🏻🍳 Recipe FAQs
These leftover mashed potato cakes will last 4-5 days in an airtight container in the fridge.
For this mashed potato pancake recipe, I used chickpea flour to thicken the mashed potatoes.
Vegan Fritters
If you tried this Vegan Mashed Potato Pancakes Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Mashed Potato Pancakes
Ingredients
- 2 cups leftover mashed potatoes chilled - I used my vegan roasted garlic mashed potatoes
- ¼ cup chickpea flour
- 2 tablespoons nutritional yeast
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper
- 1 tablespoon soy milk
- 2 tablespoons olive oil
Instructions
- In a large bowl, add all of the ingredients except the olive oil. Mash with a pastry cutter or fork, to get all the lumps out and combine the ingredients.
- Scoop out about 3 tablespoonsful and form the mixture into patties. Mine were about 3" across.
- Add half the patties to the hot oil and fry for 2-3 minutes on each side or until golden brown. Serve with chopped green onions and vegan sour cream, if desired.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Shirley says
these are an old fashioned recipe from Ireland, Lancashire - UK, and Scotland. also India has their version. i grew up (Lancashire) knowing them as 'potato cakes', and i love them. they remind me of home, growing up in the 70's & 80's. it's nice to see them "veganised", and know i don't have to miss out on them. so thank you
Willow Moon says
Thanks Shirley, I hope you enjoy them as much as I do!