Mashed Potato Pancakes

Mashed Potato Pancakes are the perfect way to use up any leftover mashed potato. Potato based things are always welcomed in our home and these pancakes are one of our favorites. What I love about these guys is that they magically transform one yummy thing to another in a matter of minutes.

Well, we are fan of all latke or fritter kind of things. Who wouldn’t die for such Carrot Feta Zucchini Fritters? Don’t you think they make perfect appetizers any time? I think all vegetables that are considered boring especially by kids and husband easily become edible when they are made in this form. To give an example, a friend of mine used to hate avocado until she ate my Corn and Avocado Fritters. I can hear you asking “How can a person hate avocado?” Brlieve me I’m asking the same question. There is someone in our family who hardly ever eats cauliflower and asks for the ‘real’ food whenever we have a kind of cauliflower dish on the table. Guess who he is! My little love Göktürk has no problem with vegetables. Cauliflower and celery are his favorites. I’m planning to try cauliflower pancakes next time and will see how the cauliflower hater hubby feels.

If you have leftover mashed potato and don’t want to eat any more the next day. Just make a twist on it and try these pancakes. You will see everyone in the family will think that these are completely new things. These Mashed Potato Pancakes are crispy especially when served hot. They are even better that regular french fries. You can make changes in the recipe for your taste.

The recipe for Mashed Potato Pancakes is quite simple. You combine your leftover mashed potatoes with beaten egg, a little corn flour, parmesan, cornmeal, green onion and parsley. If the mixture is too dry, add one more egg and if it is too wet, add more cornmeal. I used cornmeal to make these guys glutenfree, but you can use all-purpose flour instead if you don’t have such concerns. Also, you can increase the amount of parmesan or just leave it out to make it dairy free.
Don’t have leftover mashed potato? Just boil four potatoes and mash them and use in this recipe. You don’t need to add in butter or milk then. Chill and use it to make the pancakes.

I tried two versions when frying; in very thin and rather thicker shapes. I love the thin ones since they turned out much crispier. If you like them crispy, I suggest you make the patties as thin as you can. Place parchment paper on the counter, sprinkle cornmeal on it and drop the mixture on it using an ice cream scoop. Sprinkle cornmeal over them and then flatten them using your palm.

More potato appetizers I’d love to try:

Jalapeno Popper Potato Skins on an Edible Mosaic

Loaded Smashed Potatoes on Bake at Midnite

Cheesy Mashed Potato Stuffed Mushrooms on Taste and Tell Blog

Bacon Wrapped Fingerling Potatoes on Sweet and Savory by Shinee

Mashed Potato Pancakes

The best way to use up leftover mashed potatoes is to make pancakes.

• Author: zerrin
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Scale 1x2x3x

Ingredients

• 3 cups chilled mashed potatoes
• 1 egg, beaten
• 1/4 cup parmesan
• 1/2 cup cornmeal plus 1/4 cup for coating the dough patties
• 4 tablespoons chopped green onions
• 2 tablespoons chopped parsley
• 1 teaspoon salt
• 3 tablespoons sunflower oil for frying

Instructions

1. Place parchment paper on the counter. Sprinkle a little cornmeal on it.
2. In a large bowl, mix the mashed potatoes, egg, parmesan, cornmeal, green onion, parsley and salt until combined well. If the mixture is too dry, add one more egg. If it’s too wet, add more cornmeal.
3. Using an ice cream scoop or your hands, drop the mixture on the parchment paper. Sprinkle cornmeal over each and flatten them using your palm.
4. Heat sunflower oil in a large skillet and fry the pancakes until golden brown on both sides; about 2 minutes each side. Add more oil if needed.
5. Transfer them on a paper towel.
6. Serve hot plain or with yogurt sauce. Garnish with extra chooped green onions.