These vegan potato pancakes (or latkes) with homemade blueberry apple chutney are made with aquafaba instead of egg, and so easy to make for Mother's Day brunch or Hanukkah. Serve with tofu scramble, homemade bread, and bottomless coffee for a spread worthy of breakfast in bed!
This post is sponsored by Honest Cooking. I received the featured product free of charge, and was compensated for creating and publishing the content of this post.
I'm teaming up with Honest Cooking to create a brunch using simple, wholesome ingredients, including Bonne Maman preserves, for Mother's Day.
For the potato pancakes, I used a combination of red and yellow potatoes, leaving on some of the nutrient-rich skin when peeling the vegetables. In lieu of eggs, aquafaba acts as a binder.
My go-to condiment for potato pancakes is applesauce, so I made a chunky apple blueberry chutney loaded with fresh ginger and lemon. With a side of toast and tofu scramble, it's a perfect breakfast in bed.
🥔 Ingredients
Potato Pancakes
- Potatoes
- Carrots
- Onion
- Flour
- Aquafaba (the liquid from a can of chickpeas)
- Thyme and sage (or other dried herbs)
- Canola Oil
- Salt and Pepper
Chutney
- Apples
- Brown Sugar
- Apple Juice
- Bonne Maman Wild Blueberry Preserves (or other blueberry preserves)
- Ginger Root
- Fresh Lemons
🔪 Instructions
For the potato pancakes:
Peel and grate the potatoes and carrots, then finely chop or grate the onion. Stir until combined.
Transfer the mixture of grated vegetables onto a clean dish towel or 2-3 layers of paper towel, and squeeze out as much water as possible. Transfer to a clean bowl and refrigerate for at least 1 hour.
Add the flour, aquafaba, herbs, salt, and pepper to the potato mixture, then stir until the veggies are coated. Salt and pepper more to taste, if desired.
Heat 1 tablespoon canola oil in a cast iron skillet over medium heat.
Scoop ¼-½ cup of the potato mixture into the pan, then flatten with a metal spatula. Cook for 3-5 minutes on each side, until golden on the outside and tender on the inside, turning down the heat if they are browning too fast, or up if they are taking longer.
Depending on the size of your pan, you can cook 1-3 potato pancakes at a time, adding more oil between batches.
Repeat until all of the potato mixture is gone.
For the chutney:
Peel apples if desired, then chop apples into ½-inch pieces.
Combine apples, sugar, and water in a small saucepan over medium heat. Cook, partially covered, for 10 minutes, stirring frequently, until the apples are soft.
Add Bonne Maman Wild Blueberry Preserves and grated ginger, stirring to coat the apple pieces. Cook for 3-5 more minutes, adding more water if the mixture starts to dry out.
Add lemon juice and zest, remove from heat, and mash the mixture a bit, focusing on the larger chunks of apple.
Serve over cooked potato pancakes.
In addition to toast made from crusty homemade bread and slathered with margarine and more blueberry preserves, I served the potato pancakes with a tofu scramble.
💭 Tips
- Make sure to throughly squeeze the water out of the grated potatoes or the potato pancakes won't get crispy. If there is too much moisture in the mixture, the potato pancakes will not cook all the way through before the outsides burn (a similar tip applies for cooking regular pancakes!)
- The correct burner temperature is important—if it's too high, the outsides will cook faster than the insides, but if it's not high enough, your potato pancakes will be oil-logged by the time they finish cooking. I recommend doing a test round for the first potato pancake.
- If you have a food processor with a grater attachment, I recommend using it to grate the potatoes and carrots instead of grating by hand.
🍞 Sides
As a protein-rich accompaniment, this tofu scramble rounds out the meal and gets some fresh vegetables on your plate before noon. This scramble gets its color from turmeric and bell peppers, and is seasoned with French herbs like thyme, sage, and oregano.
I like to add a pinch of black salt. If you buy it from an Indian grocery store, it will be labeled kala namak. The salt is pink when ground, and has a pungent sulfur aroma. Used in small doses, it adds an earthy flavor to Indian dishes, and can mimic an eggy flavor in tofu scramble and other vegan "egg" dishes. Looking for other ways to use your black salt? Try it in Aquafaba Mayo or Vegan Fried Rice.
Homemade Bread
There's nothing like a fresh loaf of crusty homemade bread for breakfast! While my Homemade Bread Bowls are meant for soup, you can also bake them in any size or shape you like and slice them as normal bread. The famous NY Times No Knead Bread recipe is also one of my favorites.
Coffee
Breakfast isn't complete without bottomless coffee! For special occasions, I like to bring out the French press. It's so much more flavorful than drip coffee. While not as practical on weekday mornings if you like to drink more than a cup or two, it's wonderful on weekends. If you're doing summer brunch, Cold Brew Coffee is the way to go!
📖 Recipe
Vegan Potato Pancakes with Wild Blueberry Apple Chutney
These vegan potato pancakes (or latkes) with homemade blueberry apple chutney are made with aquafaba instead of egg, and so easy to make for Mother's Day brunch or Hanukkah.
Ingredients
Potato Pancakes:
- 2 lbs potatoes
- 2 carrots
- 1 medium onion
- ⅓-1/2 cup flour
- ½ cup aquafaba, chickpea or other bean brine
- ½ teaspoon each thyme and sage
- Salt and freshly ground pepper to taste
- 2-4 tablespoons canola oil
Chutney:
- 3 large apples
- 1 tablespoon brown sugar
- ¼ cup water or apple juice
- ⅓ cup Bonne Maman Wild Blueberry Preserves
- 2-3 teaspoons grated fresh ginger root
- 2 teaspoons lemon juice
- ¼ teaspoon lemon zest
Instructions
For the potato pancakes:
- Peel and grate the potatoes and carrots, then finely chop or grate the onion. Stir until combined.
- Transfer the mixture of grated vegetables onto a clean dish towel or 2-3 layers of paper towel, and squeeze out as much water as possible. Transfer to a clean bowl and refrigerate for at least 1 hour.
- Add the flour, aquafaba, herbs, salt, and pepper to the potato mixture, then stir until the veggies are coated. Salt and pepper more to taste, if desired.
- Heat 1 tablespoon canola oil in a cast iron skillet over medium heat.
- Scoop ¼-1/2 cup of the potato mixture into the pan, then flatten with a metal spatula. Cook for 3-5 minutes on each side, until golden on the outside and tender on the inside, turning down the heat if they are browning too fast, or up if they are taking longer.
- Depending on the size of your pan, you can cook 1-3 potato pancakes at a time, adding more oil between batches.
- Repeat until all of the potato mixture is gone.
For the chutney:
- Peel apples if desired, then chop apples into ½-inch pieces.
- Combine apples, sugar, and water in a small saucepan over medium heat.
- Cook, partially covered, for 10 minutes, stirring frequently, until the apples are soft.
- Add Bonne Maman Wild Blueberry Preserves and grated ginger, stirring to coat the apple pieces. Cook for 3-5 more minutes, adding more water if the mixture starts to dry out.
- Add lemon juice and zest, remove from heat, and mash the mixture a bit, focusing on the larger chunks of apple.
- Serve over cooked potato pancakes.
Notes
- Need a tofu scramble recipe? I recommend serving these potato pancakes with my Herbed Tofu Scramble.
- Make sure to throughly squeeze the water out of the grated potatoes or the potato pancakes won't get crispy.
- If you have a food processor with a grater attachment, I recommend using it to grate the potatoes and carrots instead of grating by hand.
- The correct burner temperature is important—if it's too high, the outsides will cook faster than the insides, but if it's not high enough, your potato pancakes will be oil-logged by the time they finish cooking. I recommend doing a test round for the first potato pancake.
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Nutrition Information:
Yield: 4 Serving Size: ¼ recipeAmount Per Serving: Calories: 886Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 145mgCarbohydrates: 176gFiber: 16gSugar: 71gProtein: 15g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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