Vegan Potato and Carrot Pancakes

March 30, 2015
Vegan Potato and Carrot Pancakes

Monday funday, well no Monday is a fun day. But we do have a short work week this week with it being Good Friday and that is always great!  Had a busy day in the kitchen today in between my shifts making blackberry chia jam for my breakfast. Jam always goes great with peanut butter and toast. I also had time to make date and apricot energy balls, I’m always looking for that healthy snack after my gym workout. These filled that need.

Philip loves potato pancakes, fritters or what ever you like to call them. I’ve never made them before without using eggs. This was the perfect opportunity to try a Vegan Potato and Carrot Pancake recipe. Instead of the eggs I used chia seeds and water to make a chia egg, this worked out perfectly to bind the potatoes together. Philip ended up really liking them so I’ll be making them again for sure.

Vegan Potato and Carrot Pancakes
Fresh potatoes, carrots, onions, garlic and parsley are a few of the ingredients for these delicious potato pancakes.

Vegan Potato and Carrot Pancakes
Grate the potatoes and carrots, then mix together in a bowl and add in the remainder ingredients.

Vegan Potato and Carrot Pancakes
Fry the potato pancakes with vegetable oil in a skillet.

Vegan Potato and Carrot Pancakes
We decided to have our potato pancakes with green onions, fresh ground pepper and grated carrot. You can serve your potato pancakes with vegan sour cream or apple sauce.

Vegan Potato and Carrot Pancakes
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 12
  • 4 large potatoes
  • 2 carrots
  • 1 yellow onion chopped small
  • 1 handful parsley chopped small
  • 2 heaping tablespoons spelt flour
  • 2 heaping tablespoons breadcrumbs
  • 1 tablespoon chia seeds
  • 3 tablespoon water
  • salt and pepper generously
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • Vegetable oil for frying
  1. Mix water with chia seeds and leave to sit in fridge while preparing potato mixture.
  2. Grate the carrots and potatoes.
  3. Squeeze the moisture and starch out of the grated potatoes.
  4. Remove chia seeds from fridge.
  5. Mix the all the ingredients together in a large bowl.
  6. Shape handfuls of potato mixture into small patties.
  7. Heat vegetable oil in skillet and drop patties into skillet leave to brown then flip them to brown on other side. Don't turn to early as they may fall apart.
  8. Place in oven to keep warm while cooking the rest of the pancakes.

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