Easy Vegan Potato Pancakes From Mashed Potatoes

Ingredients

• 420 g (2 cups; from about 450 g raw potatoes)mashed potatoes
• 30 g (¼ cup)plain flour
• 2 tbspfresh chives, finely chopped
• 2 tbspcapers
• 2 tbspsun-dried tomatoes, finely chopped
• 4 tbspvegan sour cream
• 2 tbspchives, finely chopped

Instructions

1. 1

   Combine the ingredients

   Put the mashed potatoes, capers, sun-dried tomatoes, fresh chives and flour in a large bowl.

2. 2

   Mix the mixture

   Stir with a spoon until everything is combined. Taste and check whether it needs more salt or black pepper.

3. 3

   Shape the patties

   Spoon out a portion of the potato mixture and shape it into a patty with damp hands.

4. 4

   Fry the first side

   Heat oil in a medium frying pan over medium heat. Add 4 or 5 pancakes and fry for about 2–3 minutes, until the underside begins to turn golden brown.

5. 5

   Flip and finish

   Turn the pancakes with a spatula and cook for another 2–3 minutes. They absorb oil, so add more as needed to stop them sticking.

6. 6

   Drain the pancakes

   Transfer the pancakes to a plate lined with kitchen paper.

7. 7

   Add the toppings

   Serve with a dollop of vegan sour cream and a sprinkling of chopped chives.

What are vegan potato pancakes?

Potato pancakes are patties made from grated or mashed potato, shaped and fried until browned. They appear in many food traditions; this version is an American-style take using leftover mashed potatoes.

Mashed potatoes make a soft, cohesive base, while capers and sun-dried tomatoes add salty, savoury bursts. Chives bring a fresh finish, and flour helps the patties hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 4g protein, 26g carbs, 2g fat.

The potatoes and flour provide most of the carbohydrates, while the potatoes, capers and tomatoes contribute a little protein. The listed sour cream and frying oil contribute much of the fat; serve with a generous portion of vegetables or salad to balance the plate.

Choosing the potato mixture

Mashed potatoes: A fairly firm mash is easiest to shape and less likely to spread in the pan. If yours is loose, the patties may be harder to handle.

Flour: The small amount in the mixture helps bind the potato. Stir just until combined so the patties keep a tender texture.

Shaping without sticking

Damp hands: Wet your hands before shaping each patty; this helps the mash release more easily. Keep the patties similar in size so they cook at the same pace.

Portions: Use a spoon to take each scoop, as in the method, and flatten it into a patty. Handle the mixture gently rather than compressing it firmly.

Getting a golden crust

Pan heat: Medium heat gives the outside time to brown while the centre heats through. If the pan is too hot, the surface can colour before the middle is warm.

Oil: Add enough oil to prevent sticking, and replenish it as needed between batches. The method notes that these pancakes absorb oil as they cook.

Knowing when they are done

First side: Fry for about 2–3 minutes, looking for a golden-brown underside before turning. If it is still pale, give it a little longer.

Second side: Cook for another 2–3 minutes after flipping. Move the finished pancakes to kitchen paper to drain before serving.

Serving and timing

Toppings: Finish each serving with vegan sour cream and chopped chives. Their cool, creamy texture contrasts with the crisp edges.

Batch cooking: Fry 4 or 5 at a time in a medium pan, as directed, rather than crowding it. The stated total time is 30 minutes, including preparation and cooking.

What to serve alongside

For breakfast, pair the pancakes with fresh fruit or a simple salad. For a larger meal, serve them with cooked vegetables or a crisp green salad.

The recipe also works as a side dish beside a main course; keep the sour cream and chives as the finishing touch.

Recipe notes & tips

• Use firm mashed potatoes so the mixture is easier to shape.
• Dampen your hands again whenever the potato mixture starts to stick.
• Wait for the underside to begin browning before flipping the patties.
• Fry 4 or 5 pancakes at a time in the medium pan.
• Add more oil during cooking if the patties begin to stick.
• Drain the cooked pancakes briefly on kitchen paper before serving.

Variations

• Add garlic: Stir a little finely chopped garlic into the mixture for a savoury edge.
• Use spring onions: Replace some of the chives with finely sliced spring onions.
• Add smoked paprika: Mix in a pinch for gentle smoky warmth.
• Serve with herbs: Use chopped parsley alongside the chives for a different fresh finish.
• Make them smaller: Shape bite-sized patties for a snack or buffet plate.

Common mistakes to avoid

• Loose mash: The patties can be difficult to shape; use a firmer mash as the base.
• Dry hands: Potato mixture may cling to your fingers; dampen your hands before shaping.
• Flipping too soon: The patties may break before a crust forms; wait until the underside starts to turn golden.
• Overcrowding the pan: The pancakes are harder to turn; fry 4 or 5 at a time.
• Not enough oil: The patties can stick; add more oil as needed while frying.
• Skipping the drain: Excess surface oil can remain on the pancakes; place them on kitchen paper after cooking.

How to store

Refrigerate leftover pancakes in a covered container for up to 3 days. Reheat in a frying pan over medium heat until hot, turning once; they can also be warmed in the oven. Store the vegan sour cream separately.

Frequently asked questions