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You are here: Home / On the Side / Potato Pancakes

Potato Pancakes

Connie Veneracion
Creamy and soft inside, lightly crisp outside and brimming with herb-y goodness, these potato pancakes make a lovely side dish to fried and grilled meat, and stews.
Potato Pancakes
Prep Time 10 mins
Cook Time 10 mins
Cooling time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine International
Servings 4 people

Ingredients
  

  • 700 grams 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 tablespoons of butter. Season with salt and pepper. Cool.
  • To the cooled mashed potatoes, add the panko, parsley and egg. Mix.
    Mixing mashed potatoes, egg, salt, pepper, panko and parsley
  • 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.
    Frying mashed potatoes in butter
  • Flip carefully and brown the opposite side.
    Browning mashed potato patties in butter
  • Add more vegetable oil and batter, fry the next batch, and so on, and so forth.
  • Serve the mashed potato pancakes as a side dish or a snack.
Keyword Mashed Potato, Potatoes
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