“Cheesy” Smashed Potato Boxty (Gluten-Free, Vegan / Plant-Based)

Ingredients

• 1 tablespoon golden flax seed meal (plus 3 tablespoons water to make flax 'egg')
• 2 pounds red skin potatoes (chopped in 1 inch pieces)
• 3 tablespoons oil (olive oil or avocado oil, plus more if needed when frying boxties)
• 1 medium-large onion finely chopped
• 1/4 cup nut milk (I used cashew milk)
• 1 teaspoon sea salt (more for seasoning onions)
• 3 tablespoons chopped chives (more if desired for topping, I used fresh, but dried could be substituted)
• 1/2 cup vegan mozzarella cheese shredded (I use Daiya)
• 1/2 white rice flour (plus more for coating patties)
• 1/8 cup coconut flour optional (add in small amounts if potato mixture is too wet)
• 1/4 teaspoon black pepper (more or less to taste)

Instructions

• 1) Mix together golden flax seed meal and water in a small bowl and set aside. Next, place chopped potatoes in a large saucepan and fill with water until potatoes are covered, plus an additional one inch of water. After water is boiling, reduce heat to a simmer and allow to cook until fork tender (about 10 minutes). Drain and allow excess water to evaporate.
• 2) Meanwhile, place one tablespoon of oil in a medium skillet over medium heat. Add the chopped onion and sprinkle with a dash of salt. Sitr occasionally until beginning to brown and texture is soft.
• 3) Place potatoes in a large bowl, add milk and sprinkle with one teaspoon sea salt . Mash until smooth. Next, add sauted onion, flax egg and chives and mix. Then add vegan cheese and white rice flour and mix. If texture seems too wet (see desired texture in picture in post) coconut flour can be added (in 1 tablespoon increments). Let mixture sit for a few minutes to allow coconut flour to absorb extra moisture before adding additional flour. Additional salt and black pepper can be added at this point to taste.
• 4) Place 1/4 cup of rice flour on a plate. Scoop about 1/4 cup of potato mixture onto surface and form into a three inch pancake, dusting both sides with the flour. See picture in post.
• 5) Place 1 tablespoon of oil into skillet over medium-high heat. Cook pancakes in intervals (allow plenty of space between them in the skillet) until light brown on the bottom (approx. 3 minutes). Carefully flip over and add more oil if needed. Cook additional 3 minutes on this side. If pancakes need more time to firm up, reduce flame and cook additional time. Pancakes can be transferred to a parchment lined baking sheet and kept in a 225 degree Fahrenheit oven to keep warm.

Notes