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Vegan potato pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Reibekuchen is a dish that my grandmother gave me, which I will never get tired of and which will always remind me of the wonderful times I spent with her in the kitchen. Here's a simple recipe for crispy potato pancakes topped with vegan salmon, cream cheese and aromatic herbs.
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Equipment

Ingredients

These Ingredients make:

8 Portions
  • 1 kg Potatoes
  • 1 Onion diced
  • 4 EL Flour
  • 1 TL Salt
  • Pinch of salt

Toppings

Instructions
 

Prepare the potatoes and mix the batter:

  1. Peel and grate the potatoes and squeeze out the water well to obtain a dry consistency.
  2. Mix the grated potatoes in a bowl with the diced onions, flour, salt and a pinch of pepper.

Fry

  1. Heat a little oil in a frying pan.
  2. Portion out the potato dough and place in the pan, shape into flat pancakes.
  3. Fry on both sides until golden brown and a crispy texture is achieved.

Add toppings

  1. Arrange the finished potato pancakes on a plate.
  2. Garnish generously with vegan salmon, vegan cream cheese, dill and chives.

Nutrition

Nutrition Facts
Vegan potato pancakes
Amount per Serving
Calories
104
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.04
g
0
%
Cholesterol
 
0.2
mg
0
%
Sodium
 
17
mg
1
%
Potassium
 
548
mg
16
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
3
IU
0
%
Vitamin C
 
26
mg
32
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.