Easter is almost here so be sure to get your shopping lists ready to cook up a fabulous Easter brunch or dinner with family and friends!
On the latest episode of The Healthy Voyager's Global Kitchen, I had the pleasure of having the Easter Bunny stop by and help me make some
tasty vegan dill potato pancakes! Perfect for Easter brunch or even Passover Seder!
Dilly Mashed Potato Pancakes Recipe
1-2 large cloves garlic, minced
4 oz vegan cream cheese, room temperature
1 flax egg white
2 tablespoons minced fresh dill
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup leftover mashed potatoes
6 tablespoons all-purpose flour
High heat oil or vegan butter, for shallow frying
Melt the butter in a small saucepan over low heat; add the garlic and cook until fragrant, about 1 to 2 minutes, then cool. Mix together the garlic, cream cheese, flax egg white, dill, salt, and pepper in a medium bowl. Use a wooden spoon to stir in the potato and then the flour, being careful not to over-mix (the dough will be very sticky). Let this mixture rest 5 to 10 minutes.
Coat the bottom of a large skillet with oil and heat over medium heat. Once the oil is hot, scoop the dough into the oil, cooking the cakes in batches so that you don’t overcrowd the pan.
Once the dough is scooped into the oil, use an oiled metal spatula to gently flatten the balls slightly. Cook until golden brown on both sides, flipping once. Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil.
Serve hot, warm, or room temperature with vegan sour cream and enjoy!
For more Healthy Voyager on the Web:
Healthy Voyager Site: http://www.HealthyVoyager.com Carolyn’s Site: http://www.CarolynScottHamilton.com
Youtube channel: http://youtube.com/HealthyVoyagerTV
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