Homemade Potato Pancakes with Spinach and Carrots
Crispy and colorful hash browns, gluten-free and 100% plant-based.
- Prep time: 20 minutes
- Cook time: 15 minutes
When you're craving something crispy but also want to sneak some vegetables onto your plate, these potato pancakes work wonders. Spinach and carrots join the party to transform simple hash browns into a comforting and colorful little dish.
Ingredients
-
carrots
-
onions
-
potatoes
-
baby spinach leaves
-
chili powder
-
cornstarch
-
salt
Recipe steps
Prepare the vegetables
Grate the potatoes and carrot. Finely chop the onion and fresh spinach leaves.
Mix and season
In a mixing bowl, combine the grated potatoes, spinach, onion, and carrot. Add 1/2 teaspoon of salt and mix well.
Remove excess water
Firmly squeeze the vegetable mixture in your hands to extract all moisture. This step is crucial for perfectly crispy pancakes.
Finalize the seasoning
Add the red pepper powder and cornstarch. Taste and adjust seasoning with salt if needed.
Form the pancakes
Shape the mixture into small pancakes with your hands, compacting them well so they hold together.
Cook the pancakes
Heat oil in a pan for medium-high heat cooking. Gently place the pancakes in the hot pan and let them brown for a few minutes on each side, then reduce to medium heat and continue cooking until they are well cooked.
Tips and variations
- For even crispier pancakes, let the grated potatoes rest with salt for 10 minutes before squeezing them.
- You can replace the spinach with arugula or finely chopped kale.
- A pinch of turmeric will give your pancakes a beautiful golden color.
Anti-waste tips
Don’t throw away potato peels!
You can for example:
- Dry them in the oven with a little oil and salt for crispy peel chips
- Use them to clean silverware: rub with the inside part of the peel
