Russian Crumble Potato Cakes
A vegan twist on traditional potato pancakes, topped with a crunchy crumble.
Ingredients
- ●2 large potatoes
- ●1 sheet (gluten-free) flaky pastrychopped finely
- ●1/2 cup russian crumble
Instructions
- 1
Peel the potatoes and grate them.
- 2
Squeeze out excess moisture using a cheesecloth or a clean kitchen towel.
- 3
Mix the grated potatoes with chopped flaky pastry.
- 4
Divide the mixture into 8 equal portions.
- 5
Shape each portion into a round patty.
- 6
Heat a non-stick pan with a small amount of oil over medium heat.
- 7
Cook the patties for 4-5 minutes on each side, until golden brown.
- 8
While the patties are cooking, mix the russian crumble with a little water to form a crumbly mixture.
- 9
Once the patties are cooked, place them on a baking sheet and top each patty with a spoonful of the russian crumble mixture.
- 10
Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, until the crumble is golden brown and crispy.