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My hubby Vadim recreated these parmesan herb mashed potato cakes which turned out great! They work for breakfast, lunch or dinner and it’s a perfect use for left over mashed potatoes. Vadim cooked up mashed potatoes just to make these pancakes and he took all the photos; isn’t he wonderful? I married a good man. It will be so nice to know our son is getting homemade food while I’m working 12-hour shifts back-to-back.
Anyway, this recipe is so versatile; feel free to add to the recipe and let me know if you discover something awesome.
Ingredients for Parmesan Herb Potato Pancakes:
3 cups of mashed potatoes
1/4 cup Parmesan cheese
1 egg, lightly beaten
6 Tbsp of flour divided
1 Tbsp of grated onion or green onion
1 Tbsp of fresh chopped parsley
Canola oil to saute
How to Make Potato Pancakes:
1. In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.
2. In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping Tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.
3. Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown. Add more oil if needed.
4. Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with a dollop of sour cream.
Parmesan Herb Potato Pancakes
Ingredients
- 3 cups of mashed potatoes
- 1/4 cup Parmesan cheese
- 1 egg, lightly beaten
- 6 Tbsp of flour divided
- 1 Tbsp of grated onion or green onion
- 1 Tbsp of fresh chopped parsley
- Canola oil to saute
Instructions
- In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.
- In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.
- Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown. Add more oil if needed.
- Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with a dollop of sour cream.
so yummy!!! i just made them and my mom said they are GREAT! will totally use again for leftover mashed potatoes((:
Oh yay!! I love to impress my mama with a recipe. It’s the best feeling 🙂
Hi Natasha,
I really enjoy your website! i had a quick question about your mashed potato pancakes recipe. Would i be able to use a different cheese since i dont have parmesan, or will that not work out?
You can use different cheese, it should work just fine 🙂
Hey, Do you think it would be ok if I used easy to make flaked potatoes for this recipe???
I think it would be too runny for this recipe, but correct me if I’m wrong. I think regular mashed potatoes are best.
Oh my goodness!!!! Just followed this recipe??? and it was like a party in my mouth!!! Delicious!!!! Thank you!!!!
Your comment made me smile, thank you very much 🙂
good like potato cakes.:)
Hi Natasha!
Thank you for posting these recipes my cousin just told me about it. I made these ponchiki from left over potatoes and my family loves it. Thank you again.
Tanya welcome to the site!! Isn’t it so easy and a great way to use up those leftover potatoes. My Mama-in-law is a genius! 🙂
Thank, awesome website!
Dear Natasha, Thank you for your awesome and delicious recipes! I lose this recipe! I kind of changed it around though because I didn’t have any mashed potatoe, so I grated some raw potatoe and followed you recipe, and it turned out delicious! My family devoured it. Thanks! Oh by the way do you have anything like this but with fetta cheese (tvorog)?
Thank you Nadia! I’m glad you like the site and the recipes 🙂 I have a recipe for farmers cheese (tvorog) pancakes: https://natashaskitchen.com/2012/02/16/ukrainian-syrniki-recipe/
Thank you for a wonderful recipe! I’m participating in a blogging challenge called Around the World in 12 Dishes and I used this recipe for our Russian recipe. My kids loved it! Here’s the post: http://www.creativefamilyfun.net/2012/05/around-world-in-12-dishes-russia.html. Thank you so much Natasha!
What a wonderful post! I enjoyed reading your blog today! I’m so glad you liked the recipe 🙂
These look delicious! Next time we have leftover mashed potatoes, I know exactly what I’m doing with them. Hell, I may make mashed potatoes just so I can make these!!
That’s what we did! We like them so much we make potatoes just for this 😉
Love these! Made them today. Told Philip is was pancakes and he ate one (he does not eat mashed potatoes at all)….thanks for sharing!
Awesome!!! That’s so cute. All I have to tell David is there’s cheese in them! He doesn’t eat mashed potatoes either.
Delicious Natasha!! We are eating them right now. Thanks for another wonderful recipe. My husband is Russian and really enjoys the tastes from home I create from your website.
That’s awesome!! I’ll take one of those 🙂 I’m glad you and your hubby enjoy the recipes!
Made these! So Yummy and definitely EASY. =)
Family visited and I made too much mashed potatoes….next day I made this recipe and kids loved them! Thanks for the recipe.
You are very welcome. Glad you all enjoyed them 🙂
My two youngest sons are Russian/German and Russian/Kazakh as we were lucky enough to adopt them from Kazakhstan. I am always looking for fun recipes that are Russian to share with the children. I am thrilled to find your blog and will share with my Kazakh/adopt loop. Thank you so much. Monica
You are very welcome. I hope they find the flavors familiar 🙂
Hi Natasha,
I enjoy reading your blog. You are such an inspiration for me, sometimes I fear that one day you will close down the blog (!!!!) and I didn’t save your recipes :-).
I love Russian- inspired food. Kind request for you : can you please, one day, tell us how do you cook Kasha (buckwheat) as a side dish?! And what else you make with it?
Thanks so much,
Adi
I usually make buckwheat exactly the same way that I make rice (maybe a tiny bit more water). The best buckwheat is found at Russian stores; I’ve found the ones in our local Winco get too mushy. I just add salt and butter and cook it in the rice maker. I love buckwheat; and I guess I should experiment more with it. That would be a fun thing to post. Thanks for the idea!
Those look delicious! I love anything with potatoes:) This is a great idea to use up leftover mashed potatoes. The picture looks great – so mouthwatering.
Thanks Olga!
It’s great to be back and you’re welcome, Natasha. By the way, can sweet potatoes work on this recipe? I wonder if they work too.
I haven’t tried making this recipe with sweet potatoes yet, but I like the idea :).
I like to add pan fried onion+ mushroom.
Oh my gosh. Yumm!! Thanks Tanya!
Hi Natasha,thanks for the recipe,these are so easy to make and so delicious,love them and so does my husband,thank you
Oh you are very welcome! Thanks for letting me know you enjoyed them 🙂
Hi Natasha,
Love your recipes. I use them all the time. Do you know any cabbage (kaposta) filled peraski?? My hubby loves those but I have never made any. I want to though. Thanks.
It’s on my to-do list, but I have to get creative since I don’t have a specific recipe; just a general idea of what to do. I’ll probably be experimenting with it once I’m done with nursing school. My grandmother used to make them with cabbage.
Natasha, they look very delicious!!!
I dip/roll mine in bread crumbs. My kid’s favorite. 🙂
Inessa, do you mix anything different into your potatoes?
No, mine is about the same.