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Mashed potato pancakes
For even better flavor, the pancakes are fried in a mixture of oil and butter. And for a lighter texture and crispier exterior, panko is added to the pancake mixture.
Course
Side Dish
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Cooling time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
700
grams
floury potatoes
boiled until very, very tender
4
tablespoons
butter
plus more for frying
salt
to taste
ground black
pepper to taste
1
egg
¼
cup
panko
1
tablespoon
toasted garlic bits
¼
cup
finely chopped fresh parsley
flour
for dusting
cooking oil
for frying
Instructions
Drain the potatoes. While hot, mash with four tablespoons of butter. Season with salt and pepper. Cool.
To the cooled mashed potatoes, add the panko, toasted garlic, parsley and egg. Mix.
With floured hands, form the mixture into patties about three-quarters of an inch thick and three inches in diameter.
Heat enough vegetable oil and butter, in equal amounts, to lightly coat the bottom of the frying pan.
Over high heat, fry the patties, a few at a time (how many depends on the size of your frying pan) until the underside is nicely browned.
Flip carefully and brown the opposite side.
Add more vegetable oil and butter, fry the next batch, and so on, and so forth.
Serve the mashed potato pancakes as a side dish or a snack.