Potato Fritters with Cashew Cream Cheese (vegan)

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Hi my loves! ?

… and once again I have a super easy, delicious and vegan recipe for you! I guess everyone should know and love the recipe from “Granny‘s Kitchen“ – I‘m talking about potato fritters, or also called “potato pancakes”! ?

These pancakes are only made from potatoes and a bit of flour. The flour ensures that it also applies to moisture retention, even for the “perfect hold”. Usually there is also an egg added, but anyway, it also works without animal products.

Traditionally, potato pancakes are served with applesauce, but I also find them very delicious in the savory variety combined with fried mushrooms, some fresh spring onions and a vegan herb dip. I prefer to make the dip just from cashew nuts and herbs. This also turns out super creamy and tasty even without any dairy products ?.
Moreover these fritters are also very suitable and delicious as “Burger-Pattys” ?? Click here for the burger recipe: Potato Fritter Burger with Carrot Apple Salad

Hopefully you’ve now become curious, so let’s start with the recipe …

Kartoffelpuffer mit Cashew Kräuter Dip

Potato Fritters with Cashew Herb Dip (vegan)

Recipe for vegan potato fritters (potato pancakes) with cashew herb dip - simple, easy and quick to prepare! Very delicious! 😉
5 from 3 votes
Print Pin Rate
Course: Basics, Breakfast, Lunch & Dinner, Snacks
Servings: 2

Ingredients

For the potato pancakes:

  • 500 g potatoes
  • 1 onion
  • 2 tbsp flour
  • 1 tbsp potato starch
  • 1 tbsp vegetable salt
  • a bit of pepper
  • optionally a bit of nutmeg
  • oil for frying

For the cashew herb dip:

  • 250 g cashew nuts
  • 3-4 tbsp soy yoghurt unsweetened
  • 2-3 tbsp yeast flakes
  • 1 tsp garlic
  • 1 tbsp lemon juice
  • herbs of choice fresh or dried
  • sea salt & pepper

other side dishes:

  • mushrooms
  • spring onions

Instructions

  • For the potato pancakes, peel and grate the potatoes and onion finely.
  • Combine with the remaining ingredients and season with the spices.
  • Heat up the oil in a pan and place heaps in the pan with a spoon, press them flat, shape and fry each side until golden brown.
  • For the cashew-herb dip, soak the cashew nuts for at least 4 hours (or better overnight) in water. Then drain off the soaking water, rinse anew and drain well.
  • Then simply blend the soaked cashews with the remaining ingredients in a blender and season to taste as desired.
  • Serve the potato pancakes to the dip with fried mushrooms and fresh spring onions.
  • Enjoy! 🙂

10 Comments

    • fitness_bianca 30. December 2017 / 17:04

      Thank you Maria ??
      I‘m happy that you like it ?❤️

  1. Avatar
    Fatmata
    31. December 2017 / 2:36

    Is there a printer-friendly option for this one?

    • fitness_bianca 18. January 2018 / 11:26

      Hi Fatmata,
      This is already a printer friendly version ?
      Much love,
      Bianca ❤️

  2. Avatar 3. January 2018 / 3:59

    I love the sound of these fritters! Such a genius idea! And the cashew cream is the perfect accompaniment. I am definitely drooling!

    • fitness_bianca 3. January 2018 / 11:49

      Hi Nisha,
      I‘m happy that you like the recipe?
      I think cashew nuts are just perfect to make dairy-free dips, sauces and spreads.
      Much love,
      Bianca ?

  3. Avatar
    Marie-Louise
    6. March 2018 / 15:53

    Do you need to cook the potatoes? 🙂

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