These potato cakes are sure to become a hit at the breakfast / brunch table with your friends and family.
Add to Shopping List
This recipe has been added to your Shopping List
- 4 potatoes (boiled, peeled and shredded)
- 2/3 C yellow onions (grated)
- 1/4 C flour (unbleached all purpose)
- 2 egg replacer
- 2 Tbsp parsley (fresh) (minced)
- 1 garlic clove (minced)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 2 Tbsp vegetable oil
Prepare the potatoes; drain.
Mix all ingredients in a large bowl (except for the oil).
Heat the oil in a large pan; add 1/3 cup of the potato mixture to the pan, flatten, and cook at medium high until brown on both sides; drain on paper towels and repeat in batches.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC