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Potato Leek Pancake stack with spicy mushrooms and an avocado boat on top

Easy Potato Pancakes Recipe (vegan)

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 people
Author: Tracy Halasz

Ingredients

Spicy Mushrooms (Fancy Version)

  • 1 cup mushrooms, rough chop
  • 1 tablespoon sriracha
  • 3 tablespoons tamari
  • 1 clove garlic, minced
  • ½ teaspoon ginger, minced
  • 1 teaspoon maple syrup
  • 1 tablespoon water

Potato Pancakes

  • 3 cups potatoes, grated
  • 1 cup leeks, sliced
  • 2-4 tablespoons flour (ap or chickpea)
  • 1 /2 teaspoon garlic powder
  • salt & pepper, to taste
  • 2-3 tablespoons plant-based milk
  • oil for frying (avocado, canola)

Avocado Boat (Fancy Version)

  • 1 avocado, peeled and cut in half
  • 2-3 green onions, sliced
  • sprouts for garnish

Optional Toppings (Traditional Version)

  • sour cream
  • applesauce
  • chives, chopped

Instructions

Spicy Mushrooms (Fancy Version)

  • Prepare and rough chop mushrooms, saute in a skillet over medium-high heat. When the mushrooms are almost ready, add 2-3 tbsp of spicy sauce, warm through and remove from heat.

Spicy Sauce (Fancy Version)

  • While the mushrooms are cooking, make the spicy sauce. Add all 6 ingredients from sriracha to water to a small bowl and whisk to incorporate.  Taste and adjust as required.

Potato Pancakes

  • Clean the leek by slicing into it lengthwise and gently rinsing under running water. Cut the leek into thin slices and place into a large mixing bowl.
  • Peel and grate 3-4 potatoes depending on their size to get 3 loose cups. If the grated potatoes are super juicy, wrap in kitchen towel and pat dry to absorb excess liquid. Add to leeks. 
  • Add 3 tablespoons flour, garlic powder, salt and pepper, and 2 tablespoons milk to the potatoes. Toss to incorporate. The potatoes will be coated and sticky (see photo). Add more flour/milk if needed to get a sticky mixture.
  • Heat ~½ inch of oil in a heavy bottom skillet over medium-high heat until shimmering. Once hot, place scant ¼ cup of potato mixture into the skillet and let it fry until crispy and brown. Flip it (the second side does not take as long to cook). Around 6 - 8 minutes total.
  • Place on paper towel to absorb any excess oil.
  • PRO TIPS: Depending on how big your pancake is and how hot your stove runs, you may have to adjust your heat (don't go too hot or they burn on the outside and are raw on the inside). Start at medium to medium-hot and then reduce heat as needed. 

Avocado Boats (Fancy Version)

  • While the pancakes are pan frying, cut an avocado in half, remove the pit, and skin. Slice the green onions.

Serving (Fancy Version)

  • Stack up 3-4 potato pancakes. Sprinkle spicy mushrooms over top. Place ½ an avocado on the mushrooms and fill it with spicy sauce for drizzling or dipping.
    Garnish with sprouts and onions. Enjoy!

Serving (Traditional Version)

  • Serve the potato pancakes hot and crispy with a dollop of sour cream and applesauce, some chopped chives or green onions. Enjoy!

Notes

  • Keep the pancakes small so they stick together, flip easily, and are cooked all the way through. Plus they fry up nice and crisp.
  • Use a cast iron or heavy bottom pan for best results.
  • Before placing the avocado on top of the stack, cut a small slice off the bottom so it sits flat.
  • Potato pancakes store well in the fridge for a day or two and are delicious cold or reheat them in a skillet or air fryer to crisp them up.