Italian Potato Pancakes (Edit recipe)

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Leftover mashed potatoes seasoned with breadcrumbs and cheese then pan fried. This recipe easily adapts to gluten-free using regular gluten-free breadcrumbs (not panko). You can adjust the quantities up or down depending on how much leftover mashed potatoes you have.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

4

Serves: 4

Ingredients

2-3 cups Potatoes, Mashed, Leftovers
1-2 Eggs, (depending on potato quantity)
.25-.5 cup Gluten-Free Italian Bread Crumbs, Dried style breadcrumbs
0.25 cup Parmesan Cheese, or Romano cheese, grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place cold mashed potatoes in a medium size bowl and break apart with a fork.
Add 1-2 eggs depending on quantity of mashed potatoes.
Add in 1/4 cup of the breadcrumbs.
Add in grated or shredded parmesan or romano cheese.
Mix all ingredients together. If mixture seems more on the runny side add a bit more breadcrumbs. The potatoes need to be somewhat soft but firm enough to form a patty.
Heat a large skillet with a light layer of light olive oil or other neutral oil.
Grab a plate or platter and place a sheet of paper towel over it to absorb grease from fried potato pancakes.
Scoop a 1/4 cup of pototoes into your hand and form a patty, slightly flatten.
Glently place in skillet and fry until each side is browned about 5 min per side.
Remove and place on paper towel lined plate.
Sprinkle with flaky salt.

Notes

This recipe can be increased. All measurements are a guide, if you have more mashed potatoes you can just add a bit more eggs, breadcrumbs and cheese.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	8 g
Carbohydrates:	29 g
Protein:	5 g
Cholesterol:	14 g
Sodium:	644 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.