October 11, 2013 § 2 Comments
Hash browns, latkes, fritters, patties – whatever you want to call these, they are so freaking easy to make, versatile and healthy and my kids BOTH loved them. Unheard of. Stuff them with chopped greens and herbs and you’re away laughing.
I’ve served these smothered in guacamole and also as the pattie in a burger (made with gluten free buns from this simple recipe). You could also use them as part of a hearty vegan cooked breakfast, or a simple tasty lunch with a salad.
Easy Vegan Latkes (vegan, gluten free, nut free, soy free, oil free option)
1 medium potato, grated
1 small kumara/sweet potato, grated (or you can use all potato – you need 2 to 2 1/2 cups grated veg altogether)
Handful finely chopped greens and herbs (parsley, kale and spinach are my faves)
2 tbsp buckwheat flour
4 tbsp water
Coconut oil for frying (optional – can also dry fry in a non-stick pan)
Pinch salt (optional)
In a cup, mix together buckwheat flour and water. Once you have your potato grated, place in a tea towel and wring to squeeze out any excess moisture. In a bowl, place all ingredients and stir well to combine. Leave to sit so the buckwheat can gel up – around 10 minutes. Over a medium heat, warm your non-stick pan – add a little oil if using (I have done both ways and both worked well) – scoop heaped tablespoons onto the pan and flatten to make patties. I could fit 3 comfortably. Cook until crisp then flip and flatten again slightly and cook until crispy. Make sure it’s not so hot they burn – you want a decent even heat so they cook right through. Makes 6-7 medium latkes. Serve warm with guacamole or in a burger. Yummo!