Potato, Corned “Beef”, and Cheese Pancakes

Ingredients

• 4 small potatoes ((250 g))
• 1/4 tsp salt
• 1 cup vegan corned “beef”
• 2 tbsp corn starch (plus more if needed (see notes))
• 2 tbsp all purpose flour or other flour of choice
• 1/2 cup vegan cheese shreds (I used daiya foods mozzarella and cheddar, mixed)
• 4 cloves garlic (minced)
• Handful spring onions or green onions (chopped)
• 1-2 tbsp nutritional yeast (optional, see notes)
• Dash of pepper
• Salt (to taste (if needed, see notes))
• Vegan butter or oil
• More spring onions or green onions (chopped)
• Ketchup or other dipping sauce of choice (optional)

Instructions

1. 1

   Peel the potatoes and shred/grate. I used a cheese grater.Place in a strainer with a catch basin. Add the salt and mix well. Leave the potatoes to sit for 5 minutes. Squeeze out the potatoes to release its liquid.

2. 2

   In a large bowl, add in the potatoes, corn starch, flour, cheese, garlic, spring onions/green onions, salt and pepper to taste, if needed.

3. 3

   Mix well until well-combined. The potatoes will continue to release liquid as the mixture sits so you can add 1-2 tbsp more corn starch as needed to help bind the mixture.

4. 4

   Heat a non-stick pan or skillet over medium. Once hot, add in the butter/oil until melted. Get a generous scoop or handful of the mixture and shape it into a ball. Place it on the pan and then press down with your spatula until you have a very thin pancake, that’s around 1/2-inches (1.25-cm).

5. 5

   Leave the pancake to cook for 4-5 minutes on each side over medium heat until golden brown and crisp. Flip over and repeat to cook the other side. If your pancakes are a bit thick, covering the pan can help cook down the insides to ensure the pancakes are cooked through.

6. 6

   You can also make 1 large pancake and spread the mixture thinly across your pan!

7. 7

   Serve the cooked pancakes with chopped spring onions and some dipping sauce like ketchup, if desired.