Baked Potato Latkes
No holiday meal would be complete without latkes, or potato pancakes. Of Eastern European origin and traditionally made with eggs, we use ground flax seeds to hold it all together. There are many variations possible, which you will see at the end of this recipe.
Servings: 4 latkes
Calories: 85kcal
Ingredients
- 1 large russet potato peeled and grated (2 cups)
- 1/4 teaspoon minced yellow onion
- 1/4 cup plus 1 tablespoon white spelt flour
- 1 tablespoon ground flax seeds mixed with 3 tablespoons water
- 3/4 teaspoon sea salt
- A pinch of crushed red pepper flakes optional
- 1/4 teaspoon paprika optional, try smoked
Instructions
- Preheat the oven to 400°F. Place all of the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.
- Scoop approximately 1/4 cup of the mixture for each latke on to a very well-oiled baking sheet. Flatten to approximately 1/4-inch thick. Bake for 8 minutes.
- Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.
- Serve with Vegan Sour Cream or Apple Sauce
Nutrition
Calories: 85kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Sodium: 440mg | Potassium: 242mg | Fiber: 2g | Vitamin A: 80IU | Vitamin C: 3.1mg | Calcium: 13mg | Iron: 1mg