Growing up in Latvia potatoes were definitely a staple food and were eaten almost at every meal. During the harsh winter months there wasn’t any fresh produce available so potatoes were a main ingredient for a lot of dishes. Latvian potato pancakes are much like hash browns, traditionally served with a scoop of sour cream or apple sauce, I suggest you try both.
Growing up quite often our Sunday mornings were spent grating potatoes for these delicious crunchy pancakes. They might not be the healthiest or best for vegans but I haven’t met anybody who wouldn’t enjoy them. So go ahead and do yourself a favor – make these next time you want to try something new and delicious! They go perfectly together with a fresh green juice like this one!
This time I paired my pancakes with an egg, crumbled goat cheese and fresh parsley! Yum!
What do you think of this recipe? Leave a comment below and let me know! Or take a picture and share it on Instagram with a hashtag #smarthealthystart so I can see all your yummy pictures!
- 5 medium size potatoes
- 1 egg
- 1 tbsp flour (I used garbanzo)
- Salt and pepper to taste
- Olive oil for frying
- Sour cream or apple sauce for serving
- Finely grate potatoes in a large bowl, drain off the excess liquid
- Add remaining ingredients and mix well
- Heat olive oil in a large skillet on medium high heat
- Take a scoop of pancake mixture and drop into the hot pan and flatten each pancake
- When the bottom gets brown and crunchy flip it around
- Repeat until all mixture has been used
- Serve with a scoop of apple sauce or sour cream