Pan-fried Potato Pancakes with a BBQ Mayo

Pan-fried Potato Pancakes with a BBQ Mayo

Have leftover potatoes lying around? Grate the, squeeze out the excess liquid and fry them into these crispy potato pancakes. Paired with a creamy BBQ mayo that is mixed together in the one bowl and ready to serve. Perfect as an appetiser or as a side to a salad and (plant-based) protein.

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves: 4

Ingredients:

Potato Pancakes:

• 1 cup flour, sifted
• pinch of salt
• 1 & 1/4 cup water
• 4 white potatoes
• 1 tsp garlic powder
• 1/3 cup nutritional yeast
• 1 to 3 tbsp olive oil, for frying

BBQ Mayo:

•  1/3 cup vegan mayo
• 2 tbsp hot sauce or sriracha
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tbsp tamari
• 1/2 tbsp rice malt syrup
• 1/2 tsp dijon mustard
• pinch of salt and pepper

Preparations:

1. To a large bowl add the flour, nutritional yeast, garlic powder and a pinch of salt and pepper. Mix well, add the water and whisk until smooth.


2. Grate the potatoes and squeeze out excess water with your hands. Add to the flour mixture and mix until well combined.


3. Heat 1 tbsp olive oil in a fry pan over medium. Once hot, scoop up the pancake mix and place it into the pan, spreading in a circle shape. Each pancake should be roughly 3 – 4 tbsp of the mix. Cooking three at a time, fry for 3 to 4 minutes on each side until golden. Add extra oil if needed after each batch.


4. Mix all the ingredients for the creamy BBQ mayo in a small dipping bowl until smooth.


5.  Serve the pancakes hot with the creamy BBQ mayo.

Watch the video: https://www.youtube.com/embed/9Vke-M8ZKQc

Source URL: https://chloeevegan.com/recipe/pan-fried-potato-pancakes-with-a-bbq-mayo/

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