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6 Potato Pancakes with Leftover Mashed Potatoes in a stack
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Potato Pancakes with Leftover Mashed Potatoes

These are a tasty way to use leftover mashed potatoes or to make a fun side dish for Christmas supper.
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 40kcal

Ingredients

  • 525 g leftover mashed potatoes
  • 2 spring onions scallions, minced
  • 3 tbsp cornflour
  • 1 tsp dried mixed herbs
  • 1 large egg
  • salt to taste
  • olive oil for frying

Instructions

  • Mix together mashed potatoes, spring onions, cornflour, mixed herbs, egg, and salt in a large bowl until combined. If mixture a little loose then add a tbsp. of flour at a time till 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 mins per side until golden.
  • Remove patties and keep in a warm place and fry the remaining pancakes till done.
  • Serve with chutney, sour cream, scrambled eggs, etc.

Notes

These potato pancakes really do taste best with mashed potatoes that have aged two or three days, so all you have to do is make the mashed potatoes ahead of time and let them sit in the fridge. Easy peasy.

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Cholesterol: 13mg | Sodium: 10mg | Potassium: 194mg | Fiber: 1g | Vitamin A: 55IU | Vitamin C: 5.6mg | Calcium: 24mg | Iron: 2mg