Vegan Boxty
Boxty is one of Ireland’s oldest and most beloved staple foods — a delicious potato pancake made with both raw grated potato and mashed potato for the perfect balance of crispy edges and soft, fluffy centers. This fully vegan version uses no dairy, eggs, or butter, keeping all the authentic rustic taste and texture that makes it so special. Enjoy it plain, with savory toppings, or as a hearty side dish.
Shared by mcgraner
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 2 large starchy potatoes (like Russet or Maris Piper), peeled and grated raw
- 2 medium potatoes, peeled, boiled until soft, and mashed
- ½ cup all‑purpose flour
- ½ tsp baking powder, ½ tsp salt
- Plenty of freshly ground black pepper
- ½ cup unsweetened plant milk (oat or soy work best)
- 1 tbsp neutral oil or melted coconut oil, plus extra for frying
- Optional: 2–3 spring onions, finely chopped, for extra flavor
👩‍🍳 Instructions
- 1
Prep the raw potato: Place the grated raw potato in a clean cloth or sieve and squeeze out as much excess starch water as possible — this stops the boxty from turning soggy. Discard the water.
- 2
Mix the base: In a large bowl, combine the squeezed grated potato and cooled mashed potato. Mix well until evenly combined.
- 3
Make the batter: Stir in the flour, baking powder, salt, pepper, and spring onions (if using). Gradually add the plant milk and oil, mixing gently until you get a thick, spoonable batter — it should hold its shape when spooned onto the pan.
- 4
Fry: Heat a little oil in a non‑stick pan over medium‑low heat. Drop 2–3 tablespoons of batter per pancake into the pan, flatten gently with the back of a spoon.
- 5
Cook through: Fry for 3–4 minutes on each side until deep golden brown and crisp on the outside, and cooked through in the middle. Adjust heat if browning too fast.
- 6
Serve: Serve warm, topped with vegan sour cream, extra spring onions, or alongside stews, soups, or roast vegetables.