Beetroot and Dill Vegan Potato Pancakes

These vegan potato pancakes with a Scandinavian twist are a tasty and novel breakfast when served with baked beans and tomatoes. 

Crisp on the outside and pillowy and soft inside, these vegan potato pancakes are filled with a Nordic injection in the form of sweet, earthy beetroot and fragrant dill. 

Perfect for brunch, lunch, or dinner, they're so versatile and devilishly moreish. The beauty of these pancakes is in how balanced they are in texture and flavor. The yellow, slightly crispy potato pancakes stand up beautifully to the creamy filling, and the beets provide a burst of color and hint of sweetness. Fresh dill contributes its unique, slightly aniseed scent to the combination, lending depth and a bright, herbal taste. These pancakes would make perfect breakfast foods for their savory nature or be served in a light context with a fresh salad or roasted vegetables. How to prepare vegan potato pancakes Begin by preparing the pancake batter. Combine your hot mashed potatoes, dairy-free butter, and salt in a big bowl and mix until light and smooth. 

The heat aids the melting of the butter and its even distribution. Gradually add the flour, stirring as you do. You want a pliable, soft dough, so if the mixture is a bit crumbly, knead for a moment to get everything combined. Then put a frying pan over medium heat and barely oil it with olive oil.

 As the pan is warming up, split your dough into six pieces and roll each of them on a floured surface into an approximate pancake shape—not too thin since they must be thick enough to be able to hold the filling. Cook the pancakes singly, scooping them into the pan and cooking until the base is light gold. Turn them carefully and cook the second side in the same manner. 

Wrap each pancake in a clean tea towel as it is done to stay warm while you complete the batch. To serve, spread a generous amount of dairy-free cream cheese on each warm pancake, then top with roughly chopped cooked beetroot and a generous sprinkling of fresh dill. Season with plenty of cracked black pepper before folding or rolling them up. Serve at once while warm.

Recipe tips:

These potato pancakes are best eaten fresh, but you can prepare the dough in advance and store it in the fridge for up to a day before cooking.

If you have leftover pancakes, reheat them gently in a dry pan or in the oven to regain their crispness.

Want to mix things up? Swap the beetroot for roasted carrots or sautéed mushrooms for a different flavor twist.

And if you’re looking to make the pancakes even more substantial, serve them alongside roasted tomatoes, a simple green salad, or a dollop of tangy dairy-free yoghurt.

For the pancakes:

▢ 650 g cooked mashed potatoes
▢ 55 g dairy-free butter
▢ 1 tsp sea salt flakes
▢ 150 g plain flour plus extra for dusting
▢ Olive oil a little for greasing

For the filling:

▢ 6 small cooked beetroot (not pickled)

▢ Dairy-free cream cheese

▢ A small bunch fresh dill roughly chopped

▢ Black pepper to taste

INSTRUCTIONS

• Place the potato in a big bowl and mix in the butter and salt. Beat until combined and fluffy. Add in the flour, mixing as you go, until the blend forms a ball of dough. Knead slightly if at all crumbly in texture.

• Place a small frying pan over a medium heat and grease with a smudge of oil. Split the dough into six and roll out into pancake shapes on a lightly floured surface.

• Place the pancakes one by one into the pan and cook until golden on one side. Flip over and repeat the same on the other side. Remove from the pan and wrap in a clean tea towel to keep warm while you carry on with the rest.

• Serve the pancakes warm, topped with cream cheese, bits of beetroot, and dill. Complete with lots of cracked black pepper.

NOTES

These pancakes are best served fresh, but you can make the dough in advance and store it in the refrigerator for as long as a day before rolling and frying.

If you happen to have leftover pancakes, reheat them in a dry pan or oven to restore crispiness.