Description
Delight in these vegan potato pancakes topped with a sweet and tangy wild blueberry and apple chutney, perfect for a brunch spread.
Ingredients
Units
Scale
Potato Pancakes
- 2 medium red potatoes, peeled and grated
- 2 medium yellow potatoes, peeled and grated
- 3 tablespoons aquafaba (chickpea liquid)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Blueberry Apple Chutney
- 2 medium apples, peeled and diced
- 1 cup wild blueberries
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon juice
- 1/4 teaspoon turmeric
- 1/2 bell pepper, diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh oregano, chopped
- Pinch of black salt
Instructions
- Peel and grate the red and yellow potatoes, leaving some skin on for nutrients.
- Squeeze out excess water from the grated potatoes.
- Mix the potatoes with aquafaba, salt, and pepper.
- Form the mixture into pancakes and fry until golden brown on both sides.
- For the chutney, combine chopped apples, wild blueberries, fresh ginger, and lemon juice in a saucepan.
- Cook the chutney until the fruits are soft and the mixture thickens.
- Prepare the tofu scramble with turmeric, bell peppers, thyme, sage, oregano, and a pinch of black salt.
- Serve the potato pancakes with the chutney and tofu scramble.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with chutney
- Calories: 350
- Sugar: 10
- Sodium: 450
- Fat: 12
- Carbohydrates: 50
- Fiber: 6
- Protein: 10