Hi everyone! I am back, with my first ever recipe post. I’ve been wanting to write one for a while, and I thought: why not sprinkle some cultural heritage into my debut, and veganise a childhood favourite? When I was making these, I realised just how similar they are to your average hash browns, but throughout my 18 years on this planet I’ve been calling them draniki so let’s stick with that nickname for the purposes of this post! This is a super popular dinner/ special occasion food in Russia and in the Ukraine and is usually made with eggs and a whole load of non-vegan ingredients, but as I mentioned in an Instagram post a few days ago, making plant based versions of such recipes brings me immense joy. These are delicious, light and versatile – have them with ketchup, salsa, baked beans. So, stay tuned for the recipe and if you end up trying it, be sure to let me know and leave your feedback (but don’t be too mean, I can be brought to tears much easier than I like to admit).
Russian-style Hash Browns ('Draniki')
Serve these either as a side or as a main dish. Delicious served either hot or cold.
Credit: Maria Alexandra
-Two medium potatoes (around 500g)
-2 tbsp flour (I used wholemeal)
-1 tsp apple cider vinegar
1/2 tsp cumin
-1/2 tsp turmeric
-A pinch of dried basil
-Salt and pepper to taste
-OPTIONAL: you could add some grated courgette into the mixture for extra volume/freshness
- Prepare a large bowl of cold water. Peel and grate the potatoes, transferring the resulting shreds into the water in order to prevent oxidation. Drain the potatoes well, pat them dry with paper towels and squeeze out any remaining moisture.
- Heat either olive oil or cooking spray (I used the latter) in a frying pan. Meanwhile, transfer the potatoes to a large mixing bowl, add flour, cumin, turmeric, bail, salt and pepper and stir the mixture until thoroughly combined.
- Once the frying pan had heated substantially, form evenly sized patties (should be quite thick and around 8cm in diameter) on the frying pan. Cook until a crust forms (around three minutes), carefully flip over and cook for another 2-3 minutes.
- Transfer to a plate, and serve either as a side of a main dish. These can be eaten eventually or stored and then reheated/eaten cold.
As you can tell, these are super simple and take maybe 15-20 minutes to make in total. Definitely the sort of thing I go for when I’m hangry but don’t feel like having a lunch soya yoghurt and hummus sandwiches (although speaking of hummus, I haven’t had any in a while. And now I’m already half way to the kitchen ready to do something useful with the cans of chickpeas sitting in my cupboard).
I wholeheartedly hope you all enjoyed reading my slightly amateurish recipe post! Please leave any requests, thoughts, suggestions etc in the comments and I will be back to speak to you all very soon.
Love, Maria xox