Versatile Vegan Latkes

October 11, 2013 § 2 Comments

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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.

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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!

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§ 2 Responses to Versatile Vegan Latkes

  • Phamus says:

    Hi Zana, I tried this recipe and the flavours were great but for some reason my fritters didn’t stick together – it basically fell apart when I tried to flip them. It certainly didn’t look like yours! Do you have any idea where I would have gone wrong. I used coconut oil for frying as well but it still stuck to the pan when I tried to flip it hence it all falling apart. However it did not stop me from enjoying the end product πŸ™‚

    • zanaorganics says:

      Hi Anne, thanks for trying my recipe and sorry it didn’t hold together! I’ll add a couple of notes now – I reckon squeezing out some of the moisture from the potatoes first and then once you’ve mixed in the buckwheat flour leaving it to sit for a while to gel a bit would help. Also in terms of cooking pans, I use a cast iron skillet that has an enamel/glaze kind of surface (it’s a Le Creuset) and almost never have any issues with sticking, but with all our other pans (normal cast iron/plain steel etc) I do. Hope that helps?
      Glad you still enjoyed them and let me know how you go if you try this again πŸ™‚

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