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Potato Pancakes with Wild Blueberry Apple Chutney

Potato Pancakes with Wild Blueberry Apple Chutney

Ingredients

makes 3 to 4 SERVINGS

FOR THE POTATO PANCAKES

2 lbs potatoes

2 carrots

1 medium onion

1/3-1/2 cup flour

1/2 cup aquafaba (chickpea or other bean brine)

1/2 teaspoon each thyme and sage

Salt and freshly ground pepper to taste

2-4 tablespoons canola oil

FOR THE CHUTNEY

3 large apples

1 tablespoon brown sugar

1/4 cup water or apple juice

1/3 cup Bonne Maman Wild Blueberry Preserves

2-3 teaspoons grated fresh ginger root

2 teaspoons lemon juice

1/4 teaspoon lemon zest

FOR THE TOFU SCRAMBLE:

1-2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

16 ounces (1 block) tofu, drained

3/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 teaspoon each thyme, sage, and oregano

2 tablespoons nutritional yeast

1/4-1/2 teaspoon turmeric

Pinch of kala namak (black salt), optional

Juice of 1/2 a lemon

Salt and freshly ground pepper to taste

Directions

Prep Time: 1 hour 30 mins

Cook Time: 45 mins

Total Time: 2 hours 15 mins

For the potato pancakes

Peel and grate the potatoes and carrots, then finely chop or grate the onion. Stir until combined. Transfer the mixture of grated vegetables onto a clean dish towel or 2-3 layers of paper towel, and squeeze out as much water as possible. Transfer to a clean bowl and refrigerate for at least 1 hour.

Add the flour, aquafaba, herbs, salt, and pepper to the potato mixture, then stir until the veggies are coated. Salt and pepper more to taste, if desired.

Heat 1 tablespoon canola oil in a cast iron skillet over medium heat. Scoop 1/4-1/2 cup of the potato mixture into the pan, then flatten with a metal spatula. Cook for 3-5 minutes on each side, until golden on the outside and tender on the inside, turning down the heat if they are browning too fast, or up if they are taking longer.

Depending on the size of your pan, you can cook 1-3 potato pancakes at a time, adding more oil between batches.

Repeat until all of the potato mixture is gone.

For the chutney

Peel apples if desired, then chop apples into 1/2-inch pieces. Combine apples, sugar, and water in a small saucepan over medium heat. Cook, partially covered, for 10 minutes, stirring frequently, until the apples are soft.

Add Bonne Maman Wild Blueberry Preserves and grated ginger, stirring to coat the apple pieces. Cook for 3-5 more minutes, adding more water if the mixture starts to dry out.

Add lemon juice and zest, remove from heat, and mash the mixture a bit, focusing on the larger chunks of apple.

Serve over cooked potato pancakes.

For the tofu scramble

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the onions and cook for 3-4 minutes, until they start to brown. Add garlic and bell pepper, stirring frequently, until tender. Squeeze the water out of the tofu with a clean towel or paper towels. Push the vegetables to the sides of the skillet to clear a space in the center of the pan.

Add the remaining olive oil, then crumble the tofu into the pan, keeping some large chunks. Add garlic powder, smoked paprika, thyme, sage, oregano, nutritional yeast, turmeric, and black salt, if using. Stir fry the tofu for 8-10 minutes, mixing the herbs and spices into the tofu as you go, gradually mixing the vegetables and tofu together.

Once the herbs and spices are completely mixed into the tofu, and the scramble starts to develop a crispy edge, add the lemon juice to deglaze the pan.

Taste and adjust seasonings, then add salt and pepper to taste. Serve alongside the potato pancakes.

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