clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spring Potato Pancakes with Pea Mint Dip

Spring Potato Pancakes with Pea Mint Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The Green Creator
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 (depending on the size of the potato pancakes) 1x
  • Category: snack, dinner, lunch
  • Cuisine: vegan, plant-based, oilfree, vegetarian


These delicious potato pancakes are oil-free, but crispy on the outside and soft on the inside. The pea mint dip makes this a perfect snack for spring.


  • For the Potato Pancakes:
  • 2 russet white potatoes (this is rasped about 350 gr)
  • ½ small (sweet) onion
  • ½ tsp salt
  • 4 tbs (40 gr) chickpeas flour
  • ½ tbs fresh parsley, washed and chopped
  • ½ tsp turmeric
  • ground black pepper to taste
  • ½ tsp garlic powder
  • optional: ½ tsp mustard powder
  • lemon wedges, to serve
  • For the Pea Mint Dip:
  • 2½ cups (300g) frozen peas, thawed
  • 3/4 cup (80g) soy yogurt or coconut yogurt
  • 1 tablespoon finely grated lemon rind
  • ½ cup (15 leaves) mint leaves
  • sea salt and ground black pepper to taste


  1. Peel the potatoes and onion.
  2. Grate the potatoes and onion with a food processor fitted with a grating disk or grate the potatoes and onion manually with a grater (medium size).
  3. Place the grated potatoes and onion in a sieve and press the liquid out of the potatoes.
  4. Place the grated potatoes and onion in a bowl. Season with salt and pepper. Add the chickpeas flour, turmeric, fresh parsley, garlic and mustard powder. Mix everything until evenly distributed.
  5. Preheat the oven to 220 Celsius / 428 °F degrees and place parchment paper on a baking tray. You can also use a silicone baking mat instead.
  6. Make 4 equal sizes of burger /pancake shapes, but you can make any shape you wish such as balls or squares. Place on the parchment paper. I used a mold to create the same quantity and size for every potato pancake. You can make smaller or bigger ones if you wish.
  7. Bake for 15 minutes. After 15 minutes lower the oven a bit and bake for another 15 minutes. Check every 5 minutes because they can easily burn (we drained out the water of the potatoes and are not using any oil). Bake until crispy gold brown. You don’t want to over bake them since they will become too crusty and dry.
  8. While the potato pancakes are baking prepare the pea mint dip. To make the pea mint dip, place the peas, yogurt, lemon, mint, salt and pepper in a blender and blend. You could also use a immersion blender for this. Add more yogurt if the dip is too thick to your liking. Set aside.
  9. Serve the potato pancakes warm with the pea mint dip.


Sweet potatoes are considered healthier than the white ones so you could make a mix of sweet- and white potatoes for this recipe.