Vegan Baked Potato Latkes
This recipe for vegan baked potato latkes contains no eggs and is from Mark Reinfeld's "The 30 Minute Vegan's Taste of Europe."
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1large russet potato (peeled, grated, and drained 2 cups)
- ¼teaspoon minced yellow onion
- ¼cup plus 1 tablespoon white spelt flour
- 1tablespoon ground flax seeds mixed with 3 tablespoons water
- ¾teaspoon sea salt
- ¼teaspoon paprika, optional, try smoked
- Pinch crushed red pepper flakes, optional
Instructions
Step 1
Heat oven to 400 F. Place all of the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.Step 2
Scoop approximately 1/4 cup of the mixture for each latke onto a very well-oiled baking sheet. Flatten to approximately 1/4-inch thick. Bake for 8 minutes.Step 3
Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.