Mix together mashed potatoes, green onions, cornstarch, Italian seasoning, egg, and salt in a large bowl until combined. If the mixture is a little loose, add an additional tablespoon of cornstarch at a time until it can hold its shape when formed into a patty.
Split mixture into 12 equal portions and shape into patties.
Heat oil in frying pan over medium heat, add the potato pancakes in a single layer with space between them for turning, and cook for about 3-4 minutes per side until golden.
Remove patties and keep in a warm place and fry the remaining pancakes till done.
Serve warm with chutney, sour cream, scrambled eggs, etc.
To Make in Air Fryer
Add leftover potatoes into a large bowl. Add all other ingredients to the mashed potatoes and mix until combined. If mixture is a little loose, add a tablespoon of cornstarch at a time until it can hold its shape when formed into a patty.
Split into 12 equal portions and shape into potato patties.
Preheat Air Fryer and place the potato patties into the Air Fryer Basket.
Air fry for about 10 minutes until golden brown and crispy, flipping over halfway through cooking time.
Notes
Don’t crowd the basket of the air fryer. You need to leave plenty of space between each patty for the hot air to circulate for maximum crispiness and even cooking.
Thinner patties make crispier cakes.
Spritz some oil on these if you want them to be golden crispy.
Air fryer temperatures can vary depending on the make and model. I recommend starting with less cook time, checking for doneness, then adding more time as needed.
Storage - keep leftover potato pancakes in an airtight container inside the fridge for up to 3 days.
There is 1 WW Blue Plan SmartPoint in one serving of this.