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.
- 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
- Vegan sour cream, yogurt or cashew cream
- Salsa
- Chopped chives
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Place ½ cup of flour into a small bowl.
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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.
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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.
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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.
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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.
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Place the remaining potato mixture in the fridge or freezer to chill while the patties cook.
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Cook the patties for 3-4 minutes on each side, flipping carefully between sides.
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Transfer the cooked patties to a paper towel-lined plate to drain.
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Repeat until all of the potato mixture is used, adding oil to the skillet if needed between batches if needed.