Have plenty of potatoes leftover, why not ruin a perfectly good vegan recipe with some egg and sour cream?
Inspirations: Last night's seaweed colcannon and Food.com
Serves: 2 | Time: 15 min
2 cups leftover seaweed colcannon
1⁄4 cup flour
Some additinal S&P, if you'd like
2 tbsp vegan butter for frying
Light sour cream mixed with wasabi paste, for garnish (I did 1 tsp per every 2 tbsp of sour cream)
Mix mashed potatoes, egg, flour, and any additional seasoning. Divide into 4 balls. Preheat skillet and add a couple of tablespoons of vegan butter. Add portions to skillet and smash down into pancakes with a spatula. Fry until golden brown (about 4-5 minutes on each side). Enjoy with the wasabi sour cream.