Cheesy Mashed Potato Pancakes
These savoury pancakes are a brilliant way to use up leftover mashed potatoes. Combined with mozzarella cheese, egg, and chives, the mixture is formed into patties, coated in breadcrumbs, and fried until crisp and golden. They are perfect for a hearty breakfast and are best served with a dollop of sour cream. The recipe yields about 22 portions and takes roughly 40 minutes to prepare and cook.
Ingredients
- 4 cups potatoes, mashed
- 2 cups shredded mozzarella cheese
- 1 large egg
- 1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
- 2 -3 tablespoons chives, chopped
- 1/2 cup breadcrumbs
- 1/4 cup canola oil, to saute
- sour cream, to serve
Method
- For uniform patties, use an ice cream scoop with a trigger release, scraping it against the bowl's side.
- Mix the 4 cups of mashed potatoes, 2 cups of mozzarella, 1 egg, ¼ cup flour, and 2 tablespoons of chives in a large bowl. Mash everything together thoroughly. Add extra flour by the tablespoon if the mixture seems too wet to shape.
- Take a heaped tablespoon of the potato mix and shape it into a round patty about ⅓ inch thick. Coat each side in breadcrumbs and place on a board. Continue with the rest of the mixture.
- Pour enough oil to cover the base of a large non-stick pan and place it over heat. Once the oil is hot, cook the patties in a single layer for 3-4 minutes on each side until they turn golden brown. Fry the remaining batches, adding more oil when necessary.
- For best results, use mashed potatoes that are not overly creamy. Very moist potatoes may require additional flour to hold their shape. Instant mashed potatoes are not suitable for this recipe.
Nutrition (per serving)
Sodium86700 mg
Recipe details
CategoryBreakfast
AuthorBonnie G #2
