Vegan Mashed Potato Pancakes
These easy Vegan Mashed Potato Pancakes are a great way to use up leftover mashed potatoes. Made in minutes, they are packed with flavor.
Servings: 9 pancakes
Calories: 95kcal
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
How much soy milk and flour 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.
These vegan potato pancakes will last 4-5 days in an airtight container in the fridge.
Nutritional information will depend on the mashed potatoes you use.
Nutrition
Calories: 95kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 17mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 1mg
