Potato Pancakes: A Delicious and Quick Recipe

meryem1 week ago

0 1 minute read

Transform your leftover mashed potatoes into scrumptious potato pancakes with this easy recipe. Soft and fluffy on the inside, and crispy on the outside, these pancakes are perfect for a quick meal.

Ingredients:

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

For the Sauce:

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

Instructions:

Preparation:

Use cold or room temperature mashed potatoes, not hot or warm.
Line a baking sheet with parchment paper or wax paper.
Place a wire cooling rack on top of a layer of paper towels on your counter to drain excess oil from the pancakes after cooking.

Mixing and Shaping:

In a large mixing bowl, combine mashed potatoes, garlic, onion, eggs, flour, salt, pepper, and thyme. Mix well with a wooden spoon or rubber spatula.
If the batter is too dry, add an extra beaten egg. If it’s too moist, add a bit more flour.
Use a 1/2 cup measuring cup or a 4 oz cookie scoop to shape the mixture into patties about 1/2 inch thick. Place the patties on the prepared baking sheet.

Cooking:

Heat a large skillet over medium-high heat and add vegetable oil.
Cook the patties for 4-5 minutes on each side until they are browned and fully cooked.
Avoid overcrowding the pan; cook no more than four patties at a time to ensure a golden-brown crust.
Place cooked patties on the wire cooling rack and continue cooking in batches. Add more oil if the skillet becomes dry.

Finishing Touches:

Peel and chop the potatoes into bite-sized pieces, then boil them.
Combine boiled potatoes, eggs, salt, pepper, breadcrumbs, grated cheese, and chopped parsley. Mash until smooth.
Shape the mixture into pancakes using butter-coated hands.
Cook the pancakes, oil-side down, for 3-5 minutes.