These are delicious. We have been growing Vitelotte purple potatoes for a couple of years now as we find them so tasty. This makes a great lunch or snack, and also a lovely side dish for a main meal.

Serving Size: 4

Yield: 8-10 pancakes


for the purple potato pancakes:

  • 2 cups Vitelotte or other purple potato, boiled and mashed
  • ½ cup soy yogurt
  • ¼ cup flour
  • 2 egg replacement
  • salt and pepper to taste
  • oil for frying the pancakes

for the vegan cheese sauce:

  • 1½ cups plain soy yogurt (or non-dairy milk)
  • ¼ cup nutritional yeast
  • 1 teaspoon light miso
  • 1 teaspoon mild grainy mustard
  • splash lemon juice
  • dash nutmeg
  • splash Tabasco (optional)


to make the potato pancakes:

  1. Wash the potatoes well, place i a pot of lightly salted water and boil until soft.
  2. Drain the water when the potatoes are cooked and mash the potatoes.
  3. Add the soy yogurt and mix well.
  4. Add the flour and mix to form the dough.
  5. Season to taste with salt and pepper.
  6. Form the pancakes.

to make the vegan cheese sauce:

  1. Place the soy yogurt in a small sauce pa.
  2. Add the miso and stir well to blend.
  3. Add the nutritional yeast, mustard, and lemon juice.
  4. Season with nutmeg, Tabasco and salt if needed.
  5. Warm the sauce on a low heat.
  6. Cook the potato pancakes.
  7. Heat the oil in a large frying pan.
  8. Cook the pancakes until lightly golden brown on each side.
  9. When done, “drain” on a paper towel.
  10. Serve the pancakes with the vegan cheese sauce drizzled on top and garnished with a few chopped chives.