This is a super quick and easy recipe for vegan potato fritters (hash browns) with herby cashew cream cheese dip and garlic mushrooms! These potato pancakes are simple to prepare, so delicious and perfect for a savory breakfast, lunch or dinner!
Peel and grate the potatoes. Then, wrap the potato mixture into a clean kitchen towel and squeeze well to remove as much liquid as you can.
Combine the squeezed potatoes with the remaining ingredients and season to taste.
Heat the oil in a pan. Using a spoon, place heaps of the potato mixture into the pan and press them flat gently. Fry the potato fritters on each side for about 3-5 minutes until golden brown and crispy.
Cashew Herb Dip
Soak the cashews for at least 4 hours (or boil them 15 minutes) in water. Then drain off the soaking water, rinse the cashews with fresh water and drain well.
Add the soaked cashews along with the remaining ingredients to a blender and blend until smooth and creamy. Season to taste and add a bit of water, if needed until desired consistency.
Serve the potato fritters with the cashew dip and pan-fried garlic mushrooms. Garnish with fresh spring onions or serve with your favorite toppings.
Nutrition is calculated automatically and should be used as estimate.