Creamy Vegan Russian Potato Pancakes with Zesty Dill Sauce

Allergens

Soy, Nut (Almond)

Ingredients

• 2 large potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 tbsp vegan butter, melted
• 1/4 cup almond flour
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp dill, freshly chopped
• 1/2 cup soy yogurt (for sauce)
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp vegan butter (for sauce)

Instructions

1. In a large bowl, combine the grated potatoes and chopped onion. Squeeze out excess liquid and set aside.
2. In a separate bowl, mix together almond flour, salt, and black pepper. Add this mixture to the potato onion mixture and stir well.
3. Fold in 2 tbsp of freshly chopped dill into the batter.
4. Heat a non stick pan over medium heat. Add 1 tbsp of vegan butter and spread evenly. Spoon about 1/4 cup of batter per pancake onto the pan, flattening them slightly with the back of a spoon. Cook until golden brown on each side, about 3 4 minutes per side. Repeat for all pancakes.
5. To prepare the sauce, whisk together soy yogurt, lemon juice, minced garlic, and 2 tbsp of vegan butter in a small bowl. Stir in the remaining fresh dill.
6. Serve potato pancakes with a generous dollop of dill sauce on top.

Chef’s Insight

The secret to perfect potato pancakes is squeezing out as much liquid as possible from the grated potatoes and onions. This ensures a crisp, golden brown exterior.

Notes

Feel free to add more dill if you prefer a stronger flavor in the sauce.