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Horseradish Potato Pancakes with Raw Apple Salad



for the pancakes

  • olive oil
  • 2 medium-sized russet potatoes
  • 1 TB all-purpose flour
  • 1 TB chickpea flour
  • 1 tsp salt
  • a few dashes of fresh cracked pepper
  • 2 TB prepared horseradish
  • 1/2 tsp Ener-G, whisked with 2 TB cold water

for the apple salad

  • 1 MacIntosh apple, finely diced
  • a few dashes of raw coconut vinegar (or apple cider vinegar)
  • 1 tsp raw agave syrup
  • pinch of dried ground ginger

to serve

  • 3/4 cup Tofutti sour cream
  • 4 TB chopped fresh dill
  • 23 shallots, finely sliced


  1. Peel, then grate the potatoes on a box grater. Place the shredded potatoes into a sieve, rinse until the water runs clear, then place into a thin dishtowel or cheesecloth and squeeze them as hard as possible to remove all of the moisture. Place into a large bowl.
  2. Place the rest of the pancake ingredients into a separate small bowl, and whisk until well combined. Pour the mixture into the potatoes, and combine well.
  3. Combine the apples, vinegar, agave and ground ginger together and stir to combine. Place into the refrigerator to chill.
  4. Combine the vegan sour cream and dill together into a small bowl. Set aside.
  5. In a small pan, combine the sliced shallots with a little olive oil. Place over low heat to slowly caramelize while you prepare your pancakes.
  6. Place a few tablespoons of oil into a large pan over medium heat. Place a golfball-sized amount into your hands, roll into a ball, then flatten as much as possible. Place into the hot oil until golden brown (about 4 minutes), then flip and brown the other side. Drain on paper towels while you finish the rest of the pancakes.
  7. Serve immediately with the dill cream, raw apples and caramelized shallots.