Vegan German Potato Pancakes with Apple Sauce

If you check in on our blog occasionally, you've probably noticed that we're all huge potato fans here at the office. Whether it's soup, waffles, mash or with quark ... we just can't get enough! That's why we don’t waste any time presenting you the next recipe with our favorite tuber and a real classic: vegan German potato pancakes.

My love for potatoes was conditioned early on. Two of the most consumed meals at home were frozen potato pancakes with applesauce and potato soup. Both meals were always served when my parents had no idea what to cook or no time for it (which is something we can all relate to). It was only much later that I realized that you could easily make potato pancakes yourself and that they taste a thousand times better.

Contrary to what you might think, making potato pancakes is incredibly easy. The first step, of course, is to grate the potatoes. Watch your fingers! Here at the office, we've already had some experience with potato grating finger accidents (yes Ronja, we're talking about you). To make sure the pancakes hold together well later and get nice and crispy, we squeeze the grated onion and potato with a kitchen towel. We then put the whole thing into a large bowl and season everything properly. Instead of an egg, we add rice or chickpea flour. Both ensure that the pancakes stay intact in the pan. We prefer to use rice flour because it makes the pancakes the crispiest. Now form small patties and fry them in plenty of vegan butter. Yay! Of course, a good portion of applesauce should be included. Alternatively, you can add hearty toppings. For inspiration, take a look at our potato waffles, they'll be happy to see you!