Posted by Healthy Bitch Daily on Jan 25, 2013
Savory pancakes may be the world's best kept secret.
And these little devils are jam-packed with flavor from fresh herbs and garlic. Serve 'em up for book club brunch or an easy dinner.
What You Need
1 teaspoon vegan butter
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
How to Make It
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!
Want more vegan recipes? Let us know what you'd like to see in the comments section below!
Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.
And these little devils are jam-packed with flavor from fresh herbs and garlic. Serve 'em up for book club brunch or an easy dinner.
What You Need
1 teaspoon vegan butter
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
How to Make It
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!
Want more vegan recipes? Let us know what you'd like to see in the comments section below!
Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.
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