Transfer the potatoes to a strainer placed over a bowl and let them drain for about 10 minutes. Squeeze the potatoes with your hands to extract any remaining liquid. Let the liquid sit for a few minutes to allow the starch to settle to the bottom of the bowl, then pour off the liquid leaving the starch behind. Add the potatoes and stir to combine, add the flour, baking powder, salt, pepper to taste, onion, carrot, scallions and soy milk to the potatoes and mix thoroughly.

Heat 7 mm / 1/2 inch of oil in a medium or large skillet until very hot (do not let the oil get so hot that it smokes, however). Press a heaping T of potato mixture flat between your hands, round the edges, flatten and smooth again, then gently drop into the hot oil. Make 3 or 4 more latkes the same way and add to the pan, taking care not to crowd them. Fry for 3 to 4 minutes or until the edges are golden, then turn and fry for 2-3 minutes on the other side. Preheat the oven to 135C/275F. Remove the pancakes onto a plate lined with paper towels or a brown paper bag to absorb the extra oil. Repeat with the remaining latke mixture keeping each batch of latkes hot in the oven until ready to serve. Serve hot.

Serve with applesauce, spring onion sour cream (condiments), and red cabbage braised with beer and mustard (vegetables).