These vegan potato pancakes highlight leeks, the mild relative of onions. Fluffy inside and nicely browned outside, they can be made oil-free in an air fryer. In the photo below, can you spot which patty was air-fried?
No air fryer? No problem — cook them on a preheated cast iron griddle or non-stick pan. A stainless steel skillet will work too but may require a little more oil to prevent sticking.
This recipe is perfect for using leftover steamed or boiled potatoes. Both the uncooked batter and the cooked patties refrigerate well for a day or two.
Method Overview
- Steam potatoes and leeks, then combine with the remaining ingredients.
- Divide the mixture into 8 equal portions and shape into patties.
- Cook in an air fryer or on a preheated griddle/skillet.
You can pulse the cooked potatoes and leeks briefly in a food processor — aim for a coarse, chunky texture rather than a smooth paste — or simply chop them by hand.
Both methods worked well: the air-fried patties required no oil, while the cast iron griddle produced a great crust when lightly brushed with avocado oil.
Vegan Potato Pancakes with Leeks
Equipment
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food processor (optional; see alternative instructions)
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air fryer or griddle/skillet
Ingredients
- 12 ounces Yukon Gold potatoes, scrubbed (leave skins on), left whole or cut into equal pieces
- 2 large leeks, sliced into 1/2-inch rounds and thoroughly washed
- 1 Tablespoon ground flaxseed (see notes)
- 3 Tablespoons water
- 1/4 cup gluten-free flour blend or other flour of choice
- 1/4 cup cracker or bread crumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon ground cumin
Instructions
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If frying on a griddle or skillet, place the pan on the lowest heat to warm while you prepare the batter.
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Combine ground flaxseed and water in a food processor bowl if using; otherwise place them in a large mixing bowl.
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Steam the potatoes until just fork-tender; avoid overcooking. Remove them to cool, leaving any water in the pot.
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Steam the leeks about 7 minutes or until soft. Let them cool completely.
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Whisk together flour, crumbs, salt, pepper, garlic powder, and cumin in a small bowl.
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If using a food processor, add potatoes and leeks and pulse a few times until chopped but still a bit chunky. Scrape the mixture into a large bowl with the flax mixture. If not using a processor, finely chop potatoes and leeks and combine with the flax mixture in the bowl.
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Fold the dry flour and crumbs mixture into the potato and leek mixture until evenly combined.
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Form the mixture into a mound and divide into 8 wedges. Shape each wedge into a ball, then flatten into a patty.
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Cook the patties as follows:
If using an air fryer: no oil needed. Air fry at 400°F (200°C) for 10 minutes, turning halfway through.
If using a griddle or skillet: brush the pan lightly with avocado oil, increase heat to medium-high, and cook about 7 minutes per side until golden brown.
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Serve warm with applesauce, tzatziki, or your preferred sauce or dressing.
Notes
Nutrition
Trim the roots, cut away the tough dark-green tops, and remove the outer leaves if needed. Slice the remaining white and light-green stalks into 1/2-inch pieces, place them in a bowl of water, and gently agitate to release trapped dirt. Let the soil settle and lift the leeks out of the water.
They pair well with applesauce, tzatziki, hummus, creamy dill sauce, or bold options like romesco, spicy tahini, or peanut dressings — any sauce you enjoy.
