Sweet potato protein hashbrowns — Amy Jonson Health

It tastes great, I would recommend adding a few eggs (I did), it helps it stay together. For the vegans just add a little more oat milk and cornflour. Another tip would be to crumble the tofu instead of trying to grate it.

It was really hard to shred the tofu and potato, it was a lot of work. I think my proportions were off too. When I cooked it, it was still soft and the cumin was so stinky and strong, the whole dish tasted like cumin

This is pretty good and not too hard, it just requires a bit of attention to detail. The first issue I see seems to be that this is a UK recipe. The corn flour in the recipe is UK corn flour, which is what Americans call cornstarch. Second is implied direction that cannot be verified because the blog is down as of this review. To get the crispiest hashbrowns you need to grate the potato into cold water and drain. After draining squeeze very dry and make sure to use a hot pan. A too cold pan will make a gummy patty. Don't flip because it doesn't hold together well at first. Another reviewer asked for a soy free way to make this and I used garlic hummus and it turned out great. I will say it might have been a bit much so plain hummus is probably a better choice. It was good with tomato jam.

Tasted awful

Sucks… falls apart when grilled

I can’t have soy, what would be a good substitute?

Jchhcj

These were super good and I liked adding the spring onion and I used egg as a binder.

Really nice flavours and quick to make! I used cumin seeds instead of ground and oat milk to make the consistency easier to form into patties. Served with hummus, chilli jam, spinach, paprika and an egg.

Yummy and crispy. I had to add 2 chia eggs and put them in the fridge before cooking for them to stay together. Slow high medium cook works well. Would be great with eggs tomato relish avocado and bacon. Not bland for us at all.

I was not a fan....it had no flavour. But maybe my mom would like it, being definitely healthy and all.