Ingredients
Directions
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
Make your flax egg: Combine the flax meal with water, whisk and set aside.
Remove as much water as possible from the potatoes: After you’ve finished grating the potatoes, take one handful at a time, and squeeze the water out of them as much as possible (until no more water is pouring out of them). They’ll still be wet — we’re going for not — so — soggy here. Set aside.
Steam the spinach: either in a stovetop pan or steamer basket, steam the spinach until it’s tender, about 1–2 minutes. If using a stovetop pan, add 3–4 tablespoons of water first to avoid the spinach sticking to the bottom of the pan. Heat the pan over medium-high heat. Once the pan is hot, add the spinach and place a lid over it for 1–2 minutes before removing it from the heat. Drain any excess water from the pan and set aside.
Combine the potatoes, onions, spinach, green onion, onion powder, garlic powder, ground cumin, paprika, salt and pepper, if using, and oat flour to a large bowl. Mix well.
Fold in the flax eggs until combined.
With clean hands, grab slightly larger than a palm-sized portion of the potato mixture and flatten it to about ½” thick patty. It should be about ½ cup potato mixture for each latke. Repeat until you’ve formed all of the patties. You should get six patties total.
Bake for 30 minutes, carefully flipping halfway through. They’ll be very delicate so use a large and sturdy spatula to flip the patties.
Serve potato latkes hot alongside your favorite sauce or our Chive Sour Cream (link in Chef’s Notes).
Chef's Notes
Substitutions
For the potatoes, use Yukon, Russet, or red.
Substitute yellow or red onion for the white onion, or use shallots.
Instead of organic spinach, try thinly sliced organic kale, collards, or chard.
Flour-free
Use almond meal in place of oat flour.
Companion Recipe
Serve with Chive Sour Cream.
Storage
Store potato latkes leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat in the oven at 400 degrees F for 10–15 minutes.
Ingredients
Directions
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
Make your flax egg: Combine the flax meal with water, whisk and set aside.
Remove as much water as possible from the potatoes: After you’ve finished grating the potatoes, take one handful at a time, and squeeze the water out of them as much as possible (until no more water is pouring out of them). They’ll still be wet — we’re going for not — so — soggy here. Set aside.
Steam the spinach: either in a stovetop pan or steamer basket, steam the spinach until it’s tender, about 1–2 minutes. If using a stovetop pan, add 3–4 tablespoons of water first to avoid the spinach sticking to the bottom of the pan. Heat the pan over medium-high heat. Once the pan is hot, add the spinach and place a lid over it for 1–2 minutes before removing it from the heat. Drain any excess water from the pan and set aside.
Combine the potatoes, onions, spinach, green onion, onion powder, garlic powder, ground cumin, paprika, salt and pepper, if using, and oat flour to a large bowl. Mix well.
Fold in the flax eggs until combined.
With clean hands, grab slightly larger than a palm-sized portion of the potato mixture and flatten it to about ½” thick patty. It should be about ½ cup potato mixture for each latke. Repeat until you’ve formed all of the patties. You should get six patties total.
Bake for 30 minutes, carefully flipping halfway through. They’ll be very delicate so use a large and sturdy spatula to flip the patties.
Serve potato latkes hot alongside your favorite sauce or our Chive Sour Cream (link in Chef’s Notes).
