Because savoury pancakes beat sweet pancakes any day.
As much as I will always be a sweet tooth at heart, coriander beats chocolate in my book. Whilst we’re on the topic, what do you think about chilli infused chocolate? Is it the best of both worlds or an utter hit and miss?
This is a ridiculously easy snack recipe. It’s a variation of potato croquettes but with an Indian twist with the addition of the curry spices. If you’re shy of spicy food then feel free to either reduce the cayenne pepper added or serve with a dollop of yogurt on top! As much as I detest tomato sauce in every other context, I have to confess that it does compliment this particular dish.
Spicy Vegan Potato Pancakes
- 2 large Russet potatoes, peeled
- ¼ cup soy milk or any other plant based milk
- ½ tsp ground turmeric
- ½ tsp ground cayenne pepper
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ cup fresh parsley
- ½ cup plain flour
- Fill a large saucepan with boiling salted water. Boil the potatoes until fork tender, about 30 minutes. Allow to cool. Pour the soy milk into the saucepan with the cool potatoes and mash until smooth.
- Add the mashed potatoes to a medium bowl with the rest of the ingredients. Mix until combined. Shape into 8 patties and place on a baking sheet. Refrigerate for 20 minutes.
- Add enough vegetable oil to cover the bottom of a large frying pan and allow to heat until almost smoking. Fry the patties until golden brown, about 5 minutes on each side. Be careful not to overcrowd the pan. Drain on paper towels. Serve warm with tomato sauce, fresh parsley and fresh mint. Enjoy!