Mashed Potato Pancakes
Servings: 6 pancakes
Ingredients
- oil for frying
- 3 c mashed potatoes, refrigerated
- 1 egg optional see post for details
- ½ shredded dairy free cheese optional
- seasonings such as parsley or dill and salt and pepper to taste
- 1-3 tbsp gluten free flour if potatoes are loose and not holding their shape add one tbsp at a time
- ½ c dairy free bread crumbs, optional Ian's panko breadcrumbs work great
- topping ideas: gluten free bacon, dairy free sour cream, and green onions
Instructions
- Pour oil into a large non-stick pan or griddle over medium heat. You want the oil to cover the entire pan well.
- In a large mixing bowl, combine refrigerated mashed potatoes, spices. And an egg if needed and cheese.
- Combine the mixture well.
- If the mixture is loose or not holding its shape add in a tbsp of gluten free flour. Add in another if needed.
- Roll mixture into small balls (about ¼ c). Take each ball, flatten with the palm of your hand.
- Dredge patties on both sides in gluten free bread crumbs.
- Place directly into hot pan or griddle.
- Fry until golden brown on both sides, usually 4-5 minutes per side.
- Add in more oil as needed.