Servings: 4
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1½ cup all-purpose flour
1 tsp baking powder
½ cup boiled potatoes, grated finely
Salt and pepper to taste
2 tbsp olive oil
4 tbsp almond milk
2 tbsp water
½ tsp oregano
2 tbsp BeVego Gingerbread protein powder
1 tsp paprika
4 tbsp vegan parmesan cheese, grated
1 tsp chives, minced finely
½ tsp cumin powder
In a bowl, combine the almond milk, chives, olive oil, cheese, cumin, salt, pepper, paprika, oregano and water.
Add the grated potatoes and mix well.
Mix well. Add the flour, protein powder, baking powder and fold in gently.
Add some more water if needed to make a runny batter.
Let it rest for 5 minutes.
In a nonstick pan, add the batter in batches.
Fry until they are golden brown from both sides.
Serve hot.
Nutritional info
14g fat
41.6g Carb
2.4g fiber
1.2g sugar
12.4g protein
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