Monday, October 25, 2010

Potato Pancakes with Chipotle Aoli

I have only had potato pancakes once before today and that was many years ago when I was in college and spent a summer working as a waitress at Perkins Pancakes. They served theirs with sour cream and they were a fairly popular menu item. As I recall I generally liked them but they did not "wow" me enough to have them again.

I am not quite sure what got me thinking about potato pancakes. Perhaps it was that after I finished making a  Potato and Mushroom Casserole this afternoon I still had quite a few potatoes left over from a recent supermarket "freebie".  Whatever the reason, I am glad I got to thinking about potato pancakes because they are very good!  I cannot claim this recipe as completely my own as I modified a recipe I found for sweet potato pancakes (which would also be very good)..  The chipotle aoli has a nice kick and adds some dimension to the dish but if you aren't a fan of spicy things you could always serve these with your favorite vegan sour cream or even ketchup!

Potato Pancakes with Chipotle Aoli

For the aoli:
6 tbsp vegan mayonnaise
2 tsp chipotle peppers in adobo sauce (this comes in a can)
Zest of 1 lime
Juice of 1 lime
1 tsp minced garlic
1 tbsp fresh parsley
1 tbsp fresh cilantro
1/2 tsp cumin
Salt and pepper to taste

In a food processor or blender mix all ingredients.  Refrigerate until ready to use.

For the pancakes:
2- 2.5 pounds potatoes shredded (I used white and red bliss) shredded (skins on)
1/4 of a large white onion chopped fine
2 tbsp parsley chopped
1 tsp dried sage
2 tbsp ground flax meal
2 tbsp boiling water
Juice of 1/2 lemon
1/4 cup whole wheat flour
2 tbsp olive oil
Salt and pepper to taste

Boil the water and add to the flax meal. Let stand until this becomes a gelatinous mass. Mix potatoes, onions, lemon juice and seasonings in a bowl.  Add the flax meal and flour and mix until well incorporated.

In a large saute pan heat oil over medium heat.  Drop dollops of the potato mixture into the hot oil spreading them with a fork or wooden spoon until they are thin. Allow to brown well and flip.  Continue cooking until both sides are crispy and brown.

Serve with chipotle aoli.

1 comment: