Parmesan Herb Potato Pancakes
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
- 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
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.