Blog #3 for the vegan MoFo 2010 challenge! (Check me out in the blogroll!)
After making and eating the mashed purple sweet potatoes, we had a small amount of mashed potatoes left over. I looked through the fridge and realized that we had some pumpkin puree left over from GF cookies I made (the cookies were a failure, don't expect to see a blog about them). The first thought that popped into my head was potato pancakes!
This is the recipe that I made up as I went along.
Ingredients
Saute' the chopped onions in a pan with a TBS of olive oil, vegetable broth, or olive oil spray until the onions are translucent. When finished cooking, set aside to cool. In a bowl, mix together the mashed potatoes and pumpkin puree. Add in vegan sour cream for moisture and creaminess. Once the desired consistency is achieved, add in the garbanzo bean flour, parsley, and pepper. When the onions have cooled, add them in as well.
Heat oil or spray in a large skillet on medium. Using a spoon, drop mixture into the prepared pan and flatten the pancakes with the back of the spoon.
After making and eating the mashed purple sweet potatoes, we had a small amount of mashed potatoes left over. I looked through the fridge and realized that we had some pumpkin puree left over from GF cookies I made (the cookies were a failure, don't expect to see a blog about them). The first thought that popped into my head was potato pancakes!
This is the recipe that I made up as I went along.
Ingredients
- Olive oil, vegetable broth, or olive oil spray
- 1/4 c chopped onion
- 1.5 to 2 cups of leftover mashed purple sweet potatoes
- 7 oz (about 3/4 c) of organic pumpkin puree
- 1 TBS garbanzo bean flour (you could use any flour here, I used it b/c it is GF.)
- 1/8 c vegan sour cream (you can use more or less depending on how creamy the mixture is)
- 1/4 c chopped parsley (you can use more or less depending on your like of parsley. I like it so, I always use more)
- Pepper to taste
Saute' the chopped onions in a pan with a TBS of olive oil, vegetable broth, or olive oil spray until the onions are translucent. When finished cooking, set aside to cool. In a bowl, mix together the mashed potatoes and pumpkin puree. Add in vegan sour cream for moisture and creaminess. Once the desired consistency is achieved, add in the garbanzo bean flour, parsley, and pepper. When the onions have cooled, add them in as well.
Heat oil or spray in a large skillet on medium. Using a spoon, drop mixture into the prepared pan and flatten the pancakes with the back of the spoon.
Cook until browned and then flip to brown the other side. Pancakes are finished when they are browned on both sides.
Serve. The picture below shows vegan sour cream, but you can also use ketchup, hot sauce, salsa, etc.
The purple and orange color makes these pancakes pretty and festive for autumn! John and I both really enjoyed the taste of the sweet potato and pumpkin together. This would be a fun recipe for a dinner party, for kids, or just at home on a cool night! Have fun with your food!
5 comments:
I think you have purple potato coobook in the making ;)
These look great! I love making savory pancakes out of things like smashed lentils with garbanzo flour & spices so I'll have to try this too. Thanks for sharing.
--Eleni
PS -- I made pumpkin shaped cookies using pumpkin that I'm not going to blog about either...unless they are in my soon to be posted "bloopers" post
Why is the one pancake permitted to hold down the other? Such oppression just doesn't seem right.
Good idea on the cookbook!
Smashed lentil and garbanzo flour pancakes sound tasty! We have to conquer the pumpkin cookie, Eleni! :-)
I love the purple and orange in these! Beautiful!
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