Leftover Mashed Potato Pancakes

• 份量: 4 servings
• 总时间: 30 minutes

配料

2 cup Mashed Potatoes

3/4 cup All-Purpose Flour

1 Egg

1/2 cup Shredded Cheddar Cheese

3 tablespoon Scallion

to taste Salt

as needed Vegetable Oil

to taste Sour Cream

to taste Cranberry Sauce

步骤

In a large mixing bowl, combine Mashed Potatoes (2 cups), All-Purpose Flour (1/4 cup), Egg (1), Shredded Cheddar Cheese (1/2 cup), and Scallion (3 Tbsp) until just mixed. It should form into a ball easily and not be too sticky.

Flour your hands. Form the mixture into 6-8 patties, sprinkling both sides with more All-Purpose Flour (1/2 cup) as you go, this will help the pancakes crisp up. Add more flour as needed to prevent sticking.

Heat up a frying pan over medium-high heat. Add a generous splash of Vegetable Oil (as needed), at least 3 Tbsp. When the pan is hot, add the patties 2-3 at a time and cook until crispy and golden brown, 3-5 minutes per side. If they are beginning to get too dark, lower the heat. Add more oil as needed.

Transfer to a paper towel-lined tray and sprinkle with Salt (to taste).

Serve warm, garnished with scallions, and with Sour Cream (to taste), and Cranberry Sauce (to taste) on the side.

营养

• 卡路里: 89
• 总脂肪: 4.2 g
• 饱和脂肪: 1.9 g
• 不饱和脂肪: 0.5 g
• 反式脂肪: 0.0 g
• 胆固醇: 21.4 mg
• 钠: 162.1 mg
• 总碳水化合物: 10.8 g
• 膳食纤维: 0.8 g
• 总糖: 0.7 g
• 蛋白质: 2.8 g