Aunt Mabel's Potato Pancakes

Sometimes it takes some thought to come up with interesting and new ideas for family meals. My husband loves potatoes and could eat them three times a day! Although I like them too, I will admit to getting bored with them sometimes. Recently I remembered a recipe that my Aunt Mabel has always been famous for ~ Potato Pancakes! They are delicious served for breakfast, lunch, or dinner. We prepared them as 'cabin fare' and served ours with catsup and a dairy-free ranch dressing, but Aunt Mabel always served hers with creamy cucumber dressing (also very tasty). Here's an adapted recipe of her famous pancakes.

Aunt Mabel's Potato Pancakes

8 medium potatoes, raw and grated

1 1/2 medium onions

1 package silken tofu, firm*see note below

1 tsp. salt

2 tsp. baking powder

oil

Heat oil in a large skillet to fry the pancakes.

Shred raw, peeled potatoes using a carrot grater. Put in a large bowl. Mince the onions. Add to the potatoes. Next add the tofu, salt, and baking powder. Mix well.

Use a large spoon and spatula to add the potato mixture to the oil. Brown on one side, flip over, brown the other side. Repeat if necessary (so the potatoes are cooked through) then remove to a plate covered with paper towels to drain. Serve with your favorite dressing or maple syrup.

*Instead of tofu (or with the tofu), use a flour for binder such as soy flour, fava bean flour, a gluten-free flour blend, or all-purpose flour. It works nicely. For a non-vegan version, add eggs and omit tofu.