Vegan Cheesy Hash Browns
Ingredients
- 800 g potatoes (peeled)
- 2 carrots (grated)
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- handful of fresh parsley (finely chopped)
- 100 g vegan cheese (grated)
- 1 tbsp flax seeds
- 1 tbsp chickpea flour
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Preheat the oven to 180°C.
Make a flax egg by combining the flax seeds with 2 tablespoons of water in a small bowl and leave it to thicken.
Grate the potatoes, then use a tea towel to remove as much moisture as possible by folding the towel around the grated potato and squeezing the excess water into a bowl.
Add the potato to a mixing bowl, along with the carrot, onion, garlic, parsley, cheese, flax egg, chickpea flour, salt and pepper.
Use a wooden spoon to combine all the ingredients together, then take a small handful of the mixture and place it on a tray lined with baking paper, shape the mixture into a small rectangle roughly one centimeter thick, and repeat until all of the mixture is used up.
Bake in the oven for 40 minutes or until the hash browns become golden brown.
Serve immediately
