German potato pancakes, perfect for any meal. Great as a featured dish or on the side. This version uses tofu as a binder in place of eggs, and you can’t taste any difference!
Ingredients
8 medium russet potatoes, peeled or unpeeled
1 large onion, any color
1 red Bell pepper
⅔ of a 14 oz. package tofu
⅓ cup fresh parsley
3 Tablespoons whole wheat flour
1 teaspoon salt
½ teaspoon salt-free herb seasoning
½ teaspoon garlic powder
¼ teaspoon black pepper
Olive, vegetable, corn or canola oil for brushing pan
Preparation
Prep Time: 15min | Cook Time: 60min
Grate the potatoes, onion and pepper, by hand or in a food processor.
Chop the parsley, by hand or in a food processor.
Put the tofu in a food processor or blender and process until smooth.
Combine all the ingredients in a large bowl and stir well to combine.
Brush a 6” skillet with oil and place over medium heat.
Spoon about ¾ c of the potato mixture into the skillet and use a spatula to flatten to about ½” thick.
Cook about 5-7 minutes on each side, or until golden brown. Repeat with the remaining potato mixture.
Notes
A very large skillet or griddle can be used to cook multiple cakes at once.
Serve with your choice of condiments – vegan or regular sour cream, applesauce, ketchup, Sriracha, etc.
Leave skins on the potatoes for extra fiber and nutrients.
Nutrition
Calories259
Fat4.7g
Sodium313.4mg
Carbohydrates44.4g
Fiber6.9g
Protein13g
Potassium31mg
Sugar3.1g
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