introducion
These mashed potato pancakes are the perfect way to use up leftover mashed potatoes. Perfectly soft and fluffy inside, and crispy on the outside, these potato cakes are great for clearing out the fridge, and so easy to make!
Ingredients:
4-5 potatoes
70 g of breadcrumbs
Fresh parsley
100 g of cheese
2 eggsSalt and pepper
Olive oil
For the sauce:2 tablespoons mayonnaise1 clove of garlic1 tablespoon soy sauce
Instructions
Prepare
This recipe works best with cold or room temperature mashed potatoes, not hot or warm.
Set out a large mixing bowl, and a plate (or baking sheet) lined with wax or parchment paper.
Place some paper towels down on the counter near your stove, and top it with a wire cooling rack. This will be where the potato pancakes will go after being cooked, and the excess oil will drip off and keep them nice and crispy (instead of soggy).
Mix and assemble
To a large mixing bowl, add mashed potatoes, onion, garlic, eggs, flour, salt, pepper, and thyme. Mix using a rubber spatula or wooden spoon until very well combined.
If mixture is dry and crumbly, add another beaten egg. If mixture is wet, add a little more flour and mix again.
Using a 1/2 cup measuring cup (or 4 oz cookie scoop), portion out about 1/2 cup of the mixture and form into a patty, about 1/2″ thick. Place on prepared plate (or baking sheet), and continue making patties until potato mixture is used up.
