Leftover Mashed Potato Pancakes

Toss any excess mashed potatoes into these pancakes for a delicious and easy meal. This easy-to-make potato cake recipe is ideal for using up leftovers since it is both soft and fluffy on the inside and crunchy on the surface.

Ingredients

• 4-5 potatoes
• 65 grams of breadcrumbs
• Fresh parsley, chopped
• 100 grams of cheese, grated
• 2 eggs
• Salt and pepper to taste
• Olive oil for frying

For the Sauce

• 2-2/3 teaspoons of mayonnaise
• 1 garlic clove, minced
• 1/4 teaspoon of soy sauce

Instructions

Preparation

1. Mash potatoes should be served cold or at room temperature for this dish, not hot or heated.
2. Get out a big bowl and some parchment paper or wax paper to line a baking sheet.
3. Set a wire cooling rack on top of a layer of paper towels on the counter next to your stove. After cooking, place the potato pancakes here; the excess oil will drain out, preserving their crispiness (rather than making them mushy).

Blend and Put Together

1. In a large mixing bowl, combine the mashed potatoes, garlic, onion, eggs, flour, salt, pepper, and thyme. Mix well with a wooden spoon or rubber spatula.
2. If the batter is too dry and crumbly, include one additional beaten egg. To dry out a moist mixture, just add a little more flour and stir.
3. Take about half a cup of the ingredients (using a 1/2 cup measuring cup or a 4 oz cookie scoop) and shape it into a patty that is approximately 1/2 inch thick. Patties should be placed on a baking sheet or plate that has been prepared. Repeat until all of the potato mixture is utilized.

Make a Meal

1. When a big skillet is heated, add the vegetable oil and cook it over medium-high heat.
2. The patties should be cooked for four to five minutes in the heated oil, flipping once, until they are browned and fully done.
3. I recommend cooking no more than four patties at a time in a skillet that’s large enough to accommodate them without crowding the pan, since doing so will prevent the patties from getting the gorgeous golden brown outside.
4. Place the cooked patties on the wire cooling rack and keep cooking in batches until there are no more patties.
5. After a couple of batches, if the skillet seems dry, you may add a little more oil if needed.

Additional Steps

1. First, peel the potatoes and chop them into bite-sized pieces. Next, boil them.
2. Add eggs, salt, pepper, mashed potatoes, breadcrumbs, grated cheese, and chopped parsley, and mash until smooth.
3. Use butter-coated hands to form pancakes.
4. Cook, oil-side down, for three to five minutes.
5. Combine mayonnaise, soy sauce, and chopped garlic to make a sauce to go with it.

Enjoy your delicious leftover mashed potato pancakes with the savory sauce!