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Vegan German Potato Pancakes (Kartoffelpuffer)
A delicious vegan twist on classic German potato pancakes. Crispy on the outside, soft on the inside, and perfect with applesauce or vegan sour cream.
Prep Time
15 minutes
Total Time
45 minutes
Calories
425 kcal
Difficulty
Easy
Equipment
5 items
Cost
£0.61/serving
Ingredients
Servings
4
1kgPotatoes(Russet or Yukon Gold potatoes work best)
£0.90
1mediumOnion(Yellow or white onion)
£0.40
2tablespoonsFlaxseed Meal
£0.15
6tablespoonsWater(For flax egg)
02tablespoonsAll-Purpose Flour(Adjust to achieve desired consistency)
£0.05
1teaspoonSalt
£0.01
0.5teaspoonBlack Pepper
£0.03
0.3teaspoonNutmeg(Optional)
£0.07
As neededVegetable Oil(For frying)
£0.10
To tasteApplesauce(For serving)
£0.25
To tasteVegan Sour Cream(For serving (optional))
£0.50
Total Cost
£2.46
£0.61 per serving
Instructions
- 1.Prepare the flax egg: In a small bowl, combine flaxseed meal and water. Let sit for 5-10 minutes to thicken.
- 2.Peel the potatoes and onion. Grate them using a box grater or food processor. Place the grated potatoes and onions in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy Kartoffelpuffer.
- 3.Transfer the drained potato and onion mixture to a large bowl. Add the flax egg, salt, pepper, and nutmeg (if using). Mix well to combine.
- 4.Add 2 tablespoons of flour to the potato mixture. Mix well. If the mixture is still too wet, add another 1-2 tablespoons of flour until it holds together well.
- 5.Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- 6.Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, forming pancakes about 3 inches in diameter. Do not overcrowd the skillet.
- 7.Fry the potato pancakes for 3-4 minutes per side, or until golden brown and crispy. Flip carefully with a spatula.
- 8.Remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- 9.Serve immediately with applesauce or vegan sour cream.
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My Notes
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Nutrition Information
Nutrition per serving (300g)
425 kcal / 1778 kJ
Carbs
58g
22% of RDA
Fat
18g
26% of RDA
Protein
11g
22% of RDA
Detailed Breakdown
Fibre
9 g
30% of RDA
Sugar
5 g
6% of RDA
Sodium
650 mg
28% of RDA
Saturated Fat
2 g
10% of RDA
Chef's Tips
Squeezing out the excess liquid from the potatoes and onions is key to achieving crispy Kartoffelpuffer.
Adjust the amount of flour based on the moisture content of your potatoes. You may need more or less depending on the variety and how well you squeezed them.
Do not overcrowd the skillet, as this will lower the oil temperature and result in soggy Kartoffelpuffer.
For extra flavor, consider adding grated garlic or fresh herbs like parsley or chives to the potato mixture.
Cooking Equipment
Large bowl
Grater
Large skillet
Spatula
Paper towels
Wine Pairings
No wine pairing suggestions available for this recipe.
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