I usually cook light meals, but sometimes, my taste buds crave something more decadent. This recipe is just perfect for those moments. You can never go wrong with potato latkes! This dish is quite popular in my country, but the original recipe calls for eggs for the latkes and the sauce usually contains diced chicken breasts. So I decided to make latkes without eggs. The result was more than amazing and filling, thanks to the beans and corn in the sauce. The latkes are crispy on the outside and soft on the inside. It’s the perfect meal for those days when your body craves something salty and indulgent. The amount of oil is up to you, but the less oil you use, the less crispy the pancakes will be (which doesn’t mean they won’t be good – they will be!). It is a perfect meal for vegan gentlemen as well.
Makes 5 medium pancakes
For the latkes:
4 medium potatoes
2 medium yellow onions
2 cloves garlic
55g rolled oats
70g all-purpose flour
2 teaspoons salt
2 teaspoons marjoram
For the hot sauce:
1 medium yellow onion
150g mushrooms (I used oyster mushrooms, but any kind will do)
300g beans and corn mixture
1 can diced tomatoes
3 tablespoons tomato purée
2 1/2 teaspoon mild paprika
1/4 cayenne pepper
Salt & pepper
Start by peeling the potatoes and grating them by hand in a large bowl. If there is too much juice in the bowl, just carefully pour the juice away. Add the onion (cut into small cubes) and minced garlic. Then add the flour and oats and stir well. Add the marjoram and salt and mix everything together really well. The dough should not be liquid. If it is, feel free to add more flour until it reaches a paste-like consistency.
Heat oil in a pan over moderately high heat. Ensure the oil makes a thin layer in the pan. You can use less oil, in which case latkes will be dryer and won’t get that nice gold colour. Spoon a small amount of the potato mixture into pan (I used about 2 tablespoons per latke). Spread the mixture into medium rounds with the back of a spoon (if the texture is sticky, you can wash the spoon with water – it should solve the problem). The latkes can be any size you want, just keep in mind that you will be filling them up later on.
- Let the latke cook on medium heat until undersides are browned. This can take around 10 -15 minutes.
- Turn the latke over and cook the other side, the same way.
- Transfer the latke to a paper towel to drain.
- Before you cook another latke, pour in some more oil. It’s important to add more oil with each new pancake otherwise it won’t get that nice crispiness we’re aiming for.
- Sauté the onion until translucent.
- Add the mushrooms and sauté on high heat for about 5 minutes.
- Pour in a little amount of water and cook until the most of the liquid has gone.
- Add the canned tomatoes and spices (be careful with the cayenne pepper – a small sprinkle is more than enough) and stir well. Cook for another 5 minutes.
- Add the beans with the corn and cook for additional 2 minutes.
- Fill the latkes with the mushroom sauce and serve warm.
Bio: Zuzana comes from Slovakia. She enjoys cooking vegan meals and sharing them with her family and friends. She likes to use her recipes as a proof that vegan meals can be nutritious and delicious at the same time. She runs the blog Susie goes vegan where she shares easy, quick and tasty vegan recipes with her readers.
When there is no stove in the sight, she likes to paint, read and explore the world. For more amazing vegan recipes, follow her on Instagram.