Potato Pancakes with Leftover Mashed Potatoes
Transform leftover mashed potatoes into delicious potato cakes, perfect for a quick and easy side dish! These mashed potato cakes are a vegetarian and allergen-free option, ideal for a festive side or a tasty snack in just 20 minutes. A versatile and practical recipe to use up leftover mashed potatoes and surprise everyone!
Dietary Information
Servings:
- 1
Mix together mashed potatoes, green onions, cornstarch, Italian seasoning, egg, and salt in a large bowl until combined. If the mixture is a little loose, add an additional tablespoon of cornstarch at a time until it can hold its shape when formed into a patty.
- 2
Split mixture into 12 equal portions and shape into patties.
- 3
Heat oil in frying pan over medium heat, add the potato pancakes in a single layer with space between them for turning, and cook for about 3-4 minutes per side until golden.
- 4
Remove patties and keep in a warm place and fry the remaining pancakes till done.
- 5
Serve warm with chutney, sour cream, scrambled eggs, etc.
- 6
Add leftover potatoes into a large bowl. Add all other ingredients to the mashed potatoes and mix until combined. If mixture is a little loose, add a tablespoon of cornstarch at a time until it can hold its shape when formed into a patty.
- 7
Split into 12 equal portions and shape into potato patties.
- 8
Preheat Air Fryer and place the potato patties into the Air Fryer Basket.
- 9
Air fry for about 10 minutes until golden brown and crispy, flipping over halfway through cooking time.
| Nutrient | Amount |
|---|---|
| Calories | 48 kcal |
| Protein | 1 g |
| Sodium | 8 mg |
| Fiber | 1 g |
| Fat | 0 g |
| Sugar | 0 g |
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