Leftover Seaweed Colcannon Pancakes

Have plenty of potatoes leftover, why not ruin a perfectly good vegan recipe with some egg and sour cream?


Leftover Seaweed Colcannon Pancakes

Inspirations: Last night's seaweed colcannon and Food.com

Serves: 2 | Time: 15 min


Ingredients

2 cups leftover seaweed colcannon

1-2 egg

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)


Instructions

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.

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