Here’s something a little different in a potato pancake. Even with the Neat Egg egg substitute, though, Chef Valerie found them a little persnickety. Use a gentle touch and turn the pancakes carefully. Pair with a protein as Valerie did here with a quinoa pilaf. They are so-oooooo good. And gluten-free.

Serves 8


3 large sweet potatoes

2 large white baking potatoes

2 Neat Eggs (prepared according to directions on package)

1 cup vegan sour cream

½ cup chopped chives

¼ cup chopped parsley

1 tablespoon salt

Pepper to taste

2 cups gluten-free bread crumbs

Olive oil for frying


  1. Bake potatoes in a 400-degree oven for about an hour or until soft. Allow to cool.
  2. Remove potato skins and mash potatoes together in a medium bowl.
  3. Add Neat Eggs and mix in.
  4. Add sour cream, chopped chives, chopped parsley, the tablespoon of salt, and pepper to taste.
  5. Shape into 18 patties and coat each patty in gluten-free bread crumbs.
  6. Heat 3 tablespoons of olive oil to medium-hot in a skillet and fry 3 patties at a time till brown and crispy. (About 3-5 minutes on each side.) Place patties on a piece of parchment paper and cover with another piece of parchment until all patties are done and ready to serve.