Corn & Kale Potato Pancakes

These sweet potato pancakes are so addictive, while at the same time being super healthy. The best part is that they are easy to make and the batter can be stored for use during the week.

The journey to this recipe did not begin with the aim of making a "potato pancake." Instead, I was hoping to master a dairy-free vegetable fritter, seeking to replace the egg. I thought to myself, "why not use a potato as the binding ingredient?" Well, the reason is that you end up with a potato pancake!

However, this was certainly a happy mistake because the result is absolutely delicious. Anyone that I make them for just wants to eat more. The first day after I had made them for my lunch, my husband actually added the leftovers to his full dinner that he already had. This felt like a huge compliment, especially since I am the baker of the family, not the cook.

This recipe includes two ingredients that grow in abundance in our gardens, zucchini and kale. We are always looking for ways to make sure we can use up our harvest. It is even better if you are growing sweet potatoes or corn. We are currently growing corn in our suburban garden and so far it is going well. In the fall we might be able to make this with corn we have grown ourselves. We also used garlic from our harvest as well.

The first step to making these potato pancakes is to boil your sweet potato so that you can mash it with avocado butter and mix it with all the other yummy ingredients. In order to make this process quick and painless, I always cut my sweet potato in half and then each side in half again. Then, I place the pieces in cold water, bringing the water to a boil with the potato in there. This helps make sure you get an evenly cooked potato.

Outside of that, the rest of the recipe basically entails mixing all the ingredients together and then frying it on the stovetop. The only other really important step is to let the batter cool before frying it. Placing it in the fridge for at least 30 minutes usually does the trick. This is important because the potato needs to thicken back up a bit so that it will keep its form in the pan and not fall apart into a delicious mess.

While the batter is thickening up in the fridge, there is the perfect opportunity to create a dipping sauce. I recommend our Easy Vegan Ranch Dressing. It is super quick and only four ingredients. This recipe in particular would be extra great with a few drops of sriracha added to it.

Only great thing about this recipe is that you can make these pancakes as you need them. We have been keeping them in the fridge and just frying up with amount we need for our meals. It is super convenient to have them on hand and they will last for 3-4 days in the fridge.

Hopefully, you enjoy this recipe as much as we do! Check out the recipe and the video tutorial below. Thank you for reading!