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Potato pancakes with cream of leeks

Preparation of a meal for two.

It might be nice to make whole meals on the blog from time to time; tell me in the comments if you are interested :)

For this meal we have small potato pancakes garnished with tofu with basil from the Taifun brand (easy to find in an organic store) and diced red onion, accompanied by a cream of leeks which adds a little extra to the patties by dipping them in and a light touch to accompany it all with the young spinach leaves.


Meal for two people:

-For 10 pancakes:

450g of small potatoes

1 big red onion

3 tbsp of white flour

200g of crumbled Taifun basil tofu



2 tsp cornstarch

1 tsp of garlic powder

1 tbsp of olive oil

2 tbsp cooking soy cream

Peel the potatoes and grate them with a cheese grater, being careful not to grate your fingers because after that it won't be a vegan meal anymore haha.

With a clean tea towel or paper towel, press it to release the excess water.

Peel and cut the onion into small pieces.

In a large bowl, combine the flour, the diced onion, the crumbled tofu, the garlic powder and the cornstarch.

Add the potatoes, mix with a spoon.

Use your hands to form flat patties so that the inside can cook well.

If your pancakes fall apart a little, sprinkle them with flour before cooking them in an oiled pan that is already hot.


-Leek cream

2 leeks

1 tsp herb salt


2 tsp sweet paprika

2 tsp cumin

2 tbsp cooking soy cream

3 tbsp of plain soy yogurt

2 cloves garlic

1/2 tsp cornstarch

1 tsp of parsley

Brown the leeks over medium heat with the salt, paprika, cumin and pepper until tender.

Put the leeks in the bowl of a blender with the yogurt, soy cream, garlic and add a teaspoon of cumin, parsley and paprika.

Sprinkle with a little paprika and a fresh leaf of basil.



Wash the leaves, without cutting them, brown 400g of young spinach leaves in a pan in a tablespoon of olive oil.

Sprinkle with salt and pepper as well as a teaspoon of granulated onion.

Serve everything on a nice plate and enjoy :)

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