I had made a HUGE batch of mashed taters last night so this morning I transformed them into these delicious, light crispy pancakes which went great with regular breakfast fare, but somehow elevated the ingredients.
I took about 2-3 cups of stiff mashed potatoes along with 2 tablespoons of Parmesan cheese (grated) and one egg, beaten. I mixed this into a stiff (but slightly wet) batter. On a dinner plate I put about 2 cup of panko bread crumbs (could also use regular dry breadcrumbs). With wet hands, I made balls of dough about the size of a small plum. I rolled them in to a ball and placed them on the crumbs and pressed down lightly to flatten. I flipped them over in the crumbs gently and pressed again very lightly. Into a hot 10 inch saute pan with about 2 Tablespoon of veggie oil, I placed the patties. I cooked them for about 4 minutes on each side till medium brown.
YUMMY! Happy Eating!
About Me
- foodloverlori
- I started cooking as a kid and have found it to be a passion for me throughout my life. I've worked in a cooking specialty store, ran a catering company and most importantly, fed my family and expressed my love for them through food.
Oh, Lori! My Mother used to make potato pancakes, but they were little and thicker...and certainly not with panko!! You took me back to little girlhood...will have to try - if I can find panko here in my little corner of Texas.
ReplyDeleteBonnie!!! Thanks for the post....my grandma made them thicker too but through trial and error I found I just liked them a bit thinner...and the panko makes them so light. I found Panko at the store in Waverly Nebraska recently! Couldn't believe it. Happy Cooking!!!
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