Mashed Potato Pancakes
Diet: Gluten and Wheat Free
These mashed potato pancakes can be eaten for brunch, lunch or a midnight snack. Whatever time of the day, you are sure to love them, and they are a great way to use up leftover potatoes. With just a handful of ingredients, they are quick and easy to make.
- 400g mashed potato
- 1 egg - beaten
- 2 spring onions - finely sliced
- 4-6 tbsp gluten and wheat free flour
- 3-4 tbsp butter - for frying
- Salt and freshly milled black pepper
- Spring onions - sliced - to serve
- Sour cream - to serve
Combine the mashed potatoes with 1 beaten egg, 2 spring onions, salt and pepper and add the flour, 1 tablespoon at a time and stir until it is mixed well. By adding the flour slowly, you will get the right texture. The mixture should be dry enough to handle and form patties, but you don’t want it too dry as it will crumble. Use flour-covered hands to form the patties.
In a large non-stick frying pan, melt a tablespoon of butter over a medium heat. Place the pancakes in the pan and cook for around 3-4 minutes on each side until golden in colour and crispy. You may want to do them in batches so that the pan is not too overcrowded. Allow each side to cook about 3-4 minutes until golden brown and crispy.
Serve them warm topped with sour cream and some more chopped spring onions.