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    You are here: Home / Appetizers / Cheesy Vegan Mashed Potato Pancakes

    LAST UPDATED: November 23, 2018 • FIRST PUBLISHED: November 23, 2018

    Cheesy Vegan Mashed Potato Pancakes

    Jump to Recipe Print Recipe
    Cheesy Vegan Mashed Potato Pancakes

    Crispy on the outside, ooey, gooey, and ever so cheesy on the inside! These vegan potato pancakes are indulgent, super easy to whip up, and perfect for using leftover mashed potatoes.

    Stack of Cheesy Vegan Mashed Potato Pancakes on a Plate with Fork, Drinking Glass and Napkin in the Background

    This recipe is for your leftover Thanksgiving mashed potatoes! Because I know this is exactly what you want for the day after a big indulgent meal: fried carbs.

    In any event, if you find yourself with lots of Thanksgiving leftovers, you're probably going to be eating lots of carbs for a few days anyway. The fried part is just a bonus you get with this particular recipe.

    So that was kind of my logic when I came up with this one. Also, maybe you've got holiday houseguests for the weekend and need something fun to serve up for breakfast? Mashed potato pancakes are great for breakfast!

    You can use just about any old mashed potatoes for this dish. I used what was left of my truffled mashed potatoes, and they worked great. But if you made some other mashed potato recipe for the holiday (no hard feelings), go right ahead and make your cakes out of that.

    Overhead View of Cheesy Vegan Mashed Potato Pancakes on a Plate Topped with Vegan Yogurt and Chives

    Whatever mashed potatoes you use for these cakes, make sure they're chilled. I'm guessing most of you chill your leftovers, but just in case you ran out of room in the fridge or whatever, I figured I should let you know!

    Mix up your leftover potatoes with some flour, hot sauce, and nutritional yeast. The flour binds the cakes, while the hot sauce and nooch make them taste cheesy. Heat some oil in a skillet, then use floured hands to shape some pancakes and dredge them in flour.

    Collage Showing Steps for Making Cheesy Vegan Mashed Potato Pancakes: Place Ingredients into a Bowl, Mix Well, and Shape Pancakes By Hand

    Fry the pancakes for a few minutes on each side.

    Collage Showing Two Stages of Cheesy Vegan Mashed Potato Pancakes Cooking in a Skillet

    Transfer them to a paper towel-lined plate to drain the excess oil.

    Cheesy Vegan Mashed Potato Pancakes Arranged on Paper Towels After Cooking

    Serve with your favorite toppings. I went with a little unflavored non-dairy yogurt and some chives, but cashew cream, avocado slices or salsa would be excellent as well.

    Tips for Making Perfect Vegan Mashed Potato Pancakes

    • Since mashed potato recipes vary in terms of moisture content, you may need to adjust the amount of flour a bit. 
    • The colder the potato pancake mixture, the easier it is to work with. I like to keep it in the refrigerator, or even the freezer, between cooking batches of the pancakes.
    • Since there's no egg in this recipe, the base is quite a bit more delicate than the mixture you'd use to make traditional potato pancakes. Keep that in mind and be careful when shaping and handling the pancakes.
    • Keep a bowl of flour handy and flour your hands to keep the potato mixture from sticking to them.
    • Always be super careful when working with hot oil! The fact that these pancakes are a bit floppy makes it easy to splash the oil - I still have a little red mark on my foot from where some oil splashed when I was cooking this batch. (Another tip would be not to cook these barefoot.)
    • Can these be made gluten-free? I'm not sure! But I suspect something like chickpea or oat flour would work as a substitution for the all-purpose flour in this recipe.
    • These are best served immediately, but if you need to reheat some leftovers, just place them under the broiler for a few minute until they start to crisp back up.

    Table Level View of a Stack of Cheesy Vegan Mashed Potato Pancakes Topped with Vegan Yogurt and Chives

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Stack of Cheesy Vegan Mashed Potato Pancakes on a Plate with Fork, Drinking Glass and Napkin in the Background
    5 from 3 votes
    Print

    Cheesy Vegan Mashed Potato Pancakes

    Crispy on the outside, ooey, gooey, and ever so cheesy on the inside! These vegan potato pancakes are indulgent, super easy to whip up, and perfect for using leftover mashed potatoes.

    Course Breakfast, Side Dish
    Cuisine American
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 16 pancakes
    Calories 495 kcal
    Author Alissa Saenz

    Ingredients

    • 1 cup all-purpose flour, divided, plus more as needed
    • 3 cups chilled leftover mashed potatoes
    • ¼ cup nutritional yeast flakes
    • 2 tablespoons vinegar-based hot sauce (such as Cholula), or to taste
    • About ¼ cup canola oil, or another high-heat oil

    For Serving

    • Vegan sour cream, yogurt or cashew cream
    • Salsa
    • Chopped chives

    Instructions

    1. Place ½ cup of flour into a small bowl.

    2. In a separate, large mixing bowl, stir together the mashed potatoes, another ½ cup of flour, nutritional yeast, and hot sauce. If the mixture seems too soft, add a few more tablespoons of flour.

    3. Add ¼ cup of oil to a medium nonstick skillet and place it over medium heat. Allow the oil to heat up for minute or two.

    4. When the oil becomes shimmery, shape about ¼ cup of the mashed potato mixture into a patty, then carefully dredge both sides in the flour.

    5. Carefully place the patty in the skillet. Repeat and add a few more patties to the skillet if they'll fit, but be careful not to crowd them.

    6. Place the remaining potato mixture in the fridge or freezer to chill while the patties cook.

    7. Cook the patties for 3-4 minutes on each side, flipping carefully between sides.

    8. Transfer the cooked patties to a paper towel-lined plate to drain.

    9. Repeat until all of the potato mixture is used, adding oil to the skillet if needed between batches if needed.

    Nutrition Facts
    Cheesy Vegan Mashed Potato Pancakes
    Amount Per Serving (4 pancakes)
    Calories 495 Calories from Fat 239
    % Daily Value*
    Fat 26.5g41%
    Saturated Fat 3g15%
    Sodium 370mg15%
    Potassium 989mg28%
    Carbohydrates 55.5g19%
    Fiber 7.6g30%
    Sugar 2.1g2%
    Protein 11.1g22%
    Calcium 90mg9%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Butternut Squash Stuffed Shells
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Anna says

      November 28, 2018 at 12:36 pm

      5 stars
      Oh my goodness, I've been looking for this recipe (one that I enjoyed) EVERYWHERE. Is there any gluten -free flour you'd suggest using? Thank you!

      Reply
      • Alissa Saenz says

        November 28, 2018 at 4:13 pm

        I *think* chickpea or oat flour would work, but I haven't tested them out so not 100% sure! You might need to adjust the amount if you use either one, so I'd add just a bit at a time. Enjoy!!

        Reply
      • Stacy Grossman says

        February 06, 2019 at 7:35 pm

        There are all purpose gluten free flours out there you can substitute cup for cup. Bob's Redmill has one and I believe King Arthur does too.

        Reply
    2. George says

      February 23, 2019 at 3:48 pm

      5 stars
      Awesome idea. I'm going to add imitation bacon bits and onion to mine and serve with ketchup. I know of potato pancakes but never would have thought of this. This is a great site I stumbled upon, and I am going to bookmark it. I look forward to more recipes.

      Reply
      • Alissa Saenz says

        February 24, 2019 at 10:47 am

        I'm so glad you like the site! I think adding bacon bits is a great idea. :)

        Reply
    3. Kerstin says

      July 11, 2019 at 10:03 am

      5 stars
      I used flax seed meal for eggs . It worked very good. Also a good frying pan such as scanpan is wonderful for oil free frying and therefore less calories, good carbs.

      Reply
      • Alissa Saenz says

        July 14, 2019 at 10:54 am

        Glad it worked out for you!

        Reply
    4. Francesca says

      August 14, 2019 at 12:04 am

      Do you think that I can put these in my air fryer instead of pan frying them? Thanks!

      Reply
      • Alissa Saenz says

        August 18, 2019 at 2:07 pm

        I'm afraid I don't have an air-fryer, so I'm not sure. I'd love to hear how they turn out if you try it though!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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