Baked Potato-Zucchini Pancakes

Slovaks love a potato pancake.  But when I think about it, who doesn't love one?  This recipe is inspired by zemiakové placky, but departs from the traditional recipe.  I used frozen shredded hash browns, instead of mashing potatoes or shredding them myself.  It was a huge time saver.  I found it was pretty easy to form the pancakes with frozen potatoes, too.  Traditionally, the pancakes are fried, but baking them helps cut the additional fat without sacrificing the flavor.  These are quick, delicious, and work well as a side, especially with Slow Cooker Soy Curl Paprikash.  It's like they were meant to soak up a sauce!

  Shaped and ready to go in the oven.

Shaped and ready to go in the oven.

Baked Potato-Zucchini Pancakes

3 cups shredded zucchini

3 ½ cups shredded hash brown potatoes

4 garlic cloves, coarsely chopped

1 ½ tsp dried marjoram

½ tsp garlic powder

½ tsp salt

½ cup vegan sour cream

¼ cup flax seed meal

¼ cup all-purpose flour

2 Tbsp vegan butter, melted

2 Tbsp olive oil

1. Preheat oven to 400 F.  Line a cookie sheet with parchment paper.  Then, combine everything listed above in a large mixing bowl.

2. Shape pancake mixture into pancakes and place evenly spaced on cookie sheet (makes ~8).  Place in oven and bake for 20 minutes.  After the 20 minutes, BROIL on HIGH for ~5 minutes or until they are crispy brown on top.  Watch closely to make sure it does not burn.  Remove cookie sheet from oven, flip pancakes over with a spatula, and return to the oven.  Broil on HIGH for ~5 minutes, or until the other side is crispy brown.  

3.  Remove from oven. Serve on their own with sour cream, or a as a side to Slow Cooker Soy Curl Paprikash.

Vegan Baked Potato-Zucchini Pancakes.jpg