Spicy Potato Sauerkraut Latkes

Directions

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1. Peel your potatoes. Using the grating blade, run them and the onion through your food processor. Alternatively you can use a box grater.
2. Remove liquid from potatoes and onions. Squeeze out as much water as possible. You can use a nut milk bag, cheesecloth, or a clean dish towel. Place the drained potato/onion mixture into a large bowl.
3. Squeeze out any excess liquid from the sauerkraut and then add it to the bowl with the potatoes and onion.
4. Add the flour, dill, chives, salt and pepper and mix well. Add in the vegan egg and mix well.
5. Heat a large pan on medium-high heat and add about ¼ inch of oil. Once heated, scoop out about a golf ball size amount of the potato mixture and flatten into a pancake shape while squeezing out any excess liquid. Add the pancake to the oil. Repeat this process until there are 3-4 pancakes cooking (depending on the size of your pan).
6. Using a spatula, press down the latke to thin it out and help it cook more evenly. Allow it to cook for 5-6 minutes to brown thoroughly before flipping. Cook the other side for another 5-6 minutes. Place the hot latke on a paper towel-covered plate to drain.
7. Repeat until you’ve used up all of the potato mixture. Serve immediately or keep warm in the oven at very low temp.
8. Serve with vegan sourcream, applesauce or more sauerkraut.