Vegan Potato Pancakes

Combine russet potato (1 cup), leek (1 cup), and water (0.5 cup) in a blender. Blend for a few seconds to create a slurry; a few small bits are good, not completely creamy.

In a medium mixing bowl, combine all-purpose flour (1 cup), salt (1 teaspoon), black pepper (0.5 teaspoon), red bell pepper (1 small), and fresh parsley (2 Tablespoons). Stir well.

Add the potato slurry to the dry ingredients and stir well until a batter forms.

Heat a nonstick skillet over medium heat. If not nonstick, add neutral oil (1 teaspoon). Add a ladle of batter to the hot pan and cook for 1 to 2 minutes, until edges dry and the bottom crisps. Start 1m timer

Flip and cook for 2-3 minutes on the other side until browned and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes. Warm them in a toaster oven if they get cold. Start 2m timer