Recipes
The Potato-Cheese Party- You’re invited
Prep Time | 20 minutes |
Cook Time | 5 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 3 cups chilled leftover mashed potatoes with salt
- 2/3 cup shredded cheddar cheese
- 2 Tablespoons chopped scallions green and white parts
- 1 egg lightly beaten
- 1/2 teaspoon of thyme
- 3 cup Tablespoons plus 1/2all-purpose flour
- Vegetable oil for pan-frying
- Mayo to serve
Ingredients
|
|
Instructions
- In a large bowl, stir together the mashed potatoes, cheese, thyme, scallions, egg and 3 tablespoons flour until combined.
- Divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
- Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
- Heat 3 to 4 tablespoons of vegetable oil in a pan over medium heat.
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.)
- Transfer the pancakes to a paper towel-lined plate. Dunk them in Mayo and you'll know why I called these the Tippy Toe Potato Pancakes