For this Friday Fave, we’re going full cozy comfort with something golden, crisp and completely oil-free, Mashed Potato Pancakes. This is a true Polish throwback for me! In Poland, leftover-mashed-potato pancakes are often called kotlety ziemniaczane, a variation of placki ziemniaczane. They’re simple, homey, nostalgic and now, totally oil-free.
These little patties bake up beautifully on parchment, no pan, no oil, no fuss. Perfect for leftovers, perfect for snacking, perfect for that end-of-week craving.
Here’s how to whip them up:
Recipe
Ingredients:
- 3 cups cooked mashed potatoes
- 2 tbsp chopped green onions
- 2 tbsp nutritional yeast (optional)
- 2–3 tbsp oat flour (or any flour) for binding
- Salt & pepper to taste
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine mashed potatoes, green onions, nutritional yeast, flour, salt and pepper. Mix until it forms a soft, shapeable dough.
- Scoop and flatten into small patties.
- Place patties on the parchment-lined sheet.
- Bake for 20–25 minutes, flipping halfway, until golden and lightly crisp on the edges.
Makes: 8–10 small pancakes. Serve with:
- Sautéed onions (oil-free in a dry pan or with a splash of broth)
- Chopped dill or parsley
- Mushrooms sautéed with onion
- Sauerkraut
- Pickles (especially Polish dill pickles)
- Vegan sour cream
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
