Leftover Mashed Potato Pancakes
Quick and easy mashed potato pancakes recipe, made with a few simple ingredients and ready in just 30 minutes. Great as breakfast, brunch or even dinner.
Servings: 18 Pancakes
Calories: 98kcal
Ingredients
- 3 cups Mashed potatoes Chilled, Leftovers
- 1 cup Shredded cheese Mozzarella or Cheddar
- 1 tablespoon Onions Finely chopped
- 1 Egg Large
- ¼ cup All-purpose flour
- Salt To taste
- Pepper To taste
- ½ cup Additional all-purpose flour Or breadcrumbs, For coating the pancakes
- ⅓ cup Vegetable oil For pan frying
Instructions
- In a mixing bowl, add mashed potatoes, shredded cheese, onions, egg, flour, salt, pepper and mix until combined.
- Scoop out small portions of this mixture and form balls and flatten them.
Tip: Use disposable plastic gloves and that prevents any sticky mess. - Coat them in flour.
- Heat 3 - 4 tablespoon of oil in a large non-stick pan over medium heat.
- Fry the pancakes, in batches, until they are golden brown and crispy on the the bottom. Then, flip it over and fry the other sides until they are also golden brown and crispy.
- Remove the pancakes from the pan onto a cookie tray, lined with paper towels.
- Garnish with some finely chopped spring onions. Enjoy!
Notes
- Read all my tips above.
- If the mixture is too soft, add more flour so that it's easier to handle and form into patty shapes.
- If the mixture is too dry and crumbly, add some more milk (1 tablespoon at a time) OR 1 more egg.
- Add more oil to your non-stick pan (as needed) between batches.
- Do not over-crowd the pan so that the pancakes cook evenly.
- Do not flip the pancakes too soon because they could break and they would not be crispy either.
Nutrition
Calories: 98kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 117mg | Vitamin A: 55IU | Vitamin C: 8.1mg | Calcium: 35mg | Iron: 0.3mg