German Potato Pancakes

With German heritage on both sides of the family it is only fitting that we include German Potato Pancakes. Fry them until crisp and top with applesauce and Vegan sour cream! Include a side of Vegan "Gimme Lean" sausage patties and you have a complete meal, yum!

Makes 6 servings

*We are always baking extra potatoes, this recipe is even better if you use grated leftover baked potatoes

2 large baking potatoes

1 medium onion, chopped

2 egg substitute (Ener-G egg replacer, 1 1/2 t Ener-G to 2 T warm water is equivalent to 1 egg)

2 T parsley, chopped (or 1 t dried parsley)

2 T unbleached flour

2 T bread crumbs

1/2 t dried thyme

2 fresh squeezed lemons

Fresh cracked black pepper to taste

Canola oil for frying

In a food processor, grate the potato and onion. Squeeze out the excess liquid (if using raw potatoes) and place in a bowl. In another bowl, combine the egg substitute, parsley, flour, bread crumbs, thyme, lemon juice and pepper. Mix into potato-onion mixture. Add 1/2 c oil to a frying pan and heat to medium high. Place approx. 1/2 c of the potato mixture to the oil and flatten into a thick pancake. Turn heat down to medium and cook for approx. 5 minutes on each side or until golden brown. Continue to make pancakes until mixture is gone, add more oil if needed.

*Applesauce and Vegan sour cream for the toppings