I was reminiscing of my time in Poland and got a craving for Placki Kartoflane (Potato Pancakes). This had to be one of my favourite dishes that I had in Eastern Europe, that is still vegan friendly. They are usually served with Sour cream, but I ordered my with a spicy paprika sauce. You can find different variations of Potato Pancakes across Europe. I even made some delicious Italian-Austrian in my cooking class in Italy, that I will definitely have to be making soon. The potato in Polish Pancakes are much more finer and very crispy.
Although I didn’t completely nail mine, they were still pretty good. I served them with Cashew Sour Cream, Roasted Brussels Sprouts with Maple Wholegrain Mustard Glaze and Pickles.
Vegan Polish Potato Pancakes (vegan, gluten free, soy free, nut free)
4 large potatoes (about 4 cups tightly packed grated potato)
1 large brown onion, diced (about 3/4 cup tightly packed)
2 egg replacer (2 teaspoon plus 4 tablespoons water)
3 tablespoons gluten free or unbleached plain flour
sea salt & black pepper to taste
rice bran oil or other vegetable oil to fry
1. Grate the potatoes and onion finely. Use a processor to grate or hand grate then place in in the processor to get finer.
2. In the process add egg replacer, flour, sea salt and black pepper and mix well.
3. In a pan heat oil, then place 2 tablespoons of the potato and flatter with the spoon, so it resembles a pancake. Cook for a couple of minutes on both side.
4. Drain oil from the pancakes with paper towel, then serve with some vegan sour cream.
*Makes 10 pancakes
Roasted Brussels Sprouts with Maple Wholegrain Mustard Glaze (vegan, gluten free, soy free, nut free)
20 brussels sprouts
2 teaspoons wholegrain mustard
1 teaspoon maple syrup
3 tablespoons rice bran oil
sea salt to taste
1. Preheat the oven to 180 degrees.
2. Remove the outer leaves from the brussels spouts. Chop of the woody end and slice in half.
3. Combine the rest of the ingredients in a small bowl and stir well.
3. In a larger mixing bowl add brussels spouts and coat in the mustard maple mixture.
5. Roast the brussels sprouts for 20-30 minutes or until the brussels sprouts are cooked.
*Serves 2-3 as a side dish.