Potato Kartoffelkuchen Tofu

German Potato cakes without the eggs and the milk

• Ready In: 14 mins
• Serves: 4
• Yields: 8 cakes

Ingredients

• 8  medium potatoes, grated
• 1⁄2 lb firm silken tofu, blended
• 1  large onion, grated
• 1⁄4 cup fresh parsley, chopped fine
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 teaspoon garlic powder or 1 -2  garlic clove, minced fine
• 3  tablespoons flour
• 1  teaspoon lemon pepper (optional)
• 2  teaspoons  ranch salad dressing (optional) or 2  teaspoons  Catalina dressing (optional)
• 1 1⁄2 teaspoons  italian seasoning (optional)

Directions

1. I used silken firm.
2. Brush a skillet with oil and heat to medium high. If you are avoiding fats use a good cooking spray.
3. Mix all the ingredients together. Note I added the Lemon Pepper, Salad Dressings and Italian Season because it was simply too bland for me.
4. Spoon about 3/4 cup into pan and and flatten to about 3/8" to 1/2" thick.
5. Fry for 5-7 minutes on each side or until golden brown.
6. Serve with applesauce on the side.
7. Top with Tofu sour cream or a Vegan sour cream sub.