Mashed potato pancakes are soft, tasty pancakes made using leftover mashed potatoes. They are golden brown on the outside and soft and smooth inside. You can make them quickly with very simple items from your kitchen like mashed potatoes, eggs, flour, and onion. These pancakes are a great way to use leftover food instead of throwing it away. They are good for breakfast, lunch, or even as an evening snack.
You can eat them plain or with chutney, ketchup, or curd. These are also loved by kids and older people because they are not spicy and feel soft while eating.
Ingredients Needed:
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2 cups mashed potatoes (leftover or fresh)
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1 egg
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1/4 cup all-purpose flour
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1 small onion (grated or chopped)
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Salt (as per taste)
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Black pepper (as per taste)
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1/2 teaspoon garlic powder (optional)
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2 tablespoons chopped coriander or parsley
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2 to 3 tablespoons oil or butter for cooking
How to Make Mashed Potato Pancakes
Step 1: Prepare the Potato Mix
Take a large bowl. Add the mashed potatoes to it. If the mashed potatoes were kept in the fridge, leave them out for 10 minutes to come to room temperature. Add the egg to the bowl and mix well. Now add flour, salt, black pepper, and garlic powder. Mix everything with a spoon or your hands until it becomes a soft dough. Add the chopped onion and fresh coriander leaves. Mix it again properly. The mix should not be too wet. If it feels too sticky, you can add 1 or 2 more spoons of flour.
Step 2: Make Small Patties
Take a small ball of potato mix and press it gently between your palms to make a round, flat shape like a small pancake. It should not be very thick or very thin. Try to make all the pancakes in the same size so they cook evenly. You can also use a round cutter if you want perfect shapes, but using your hands is easier and quicker.
Step 3: Cook the Pancakes
Take a non-stick pan or tawa and keep it on a medium flame. Add 1 tablespoon of oil or butter. Let it heat. Now place 3 to 4 pancakes at a time (depending on pan size). Cook each side for about 3 to 4 minutes. Do not flip too soon. Let the bottom become golden brown before turning it. Flip and cook the other side till it is golden and crispy. Add a little oil on the sides if needed.
4: Serve Hot and Enjoy
Take the pancakes out and keep them on tissue paper to remove extra oil. Serve them hot with tomato ketchup, green chutney, sour cream, or plain yogurt. You can also sprinkle a little cheese on top if you like.
Also Read: Easy Chicken Parmesan Recipe – Simple, Crispy & Delicious
Some Tips for the Best Taste
Always use cold mashed potatoes for better shape and crispiness. If the mashed potatoes are too soft or creamy, add more flour slowly until the mix becomes firm. Don’t make the pancakes too thick, or they will not cook properly from the inside. Use a medium flame so that the pancakes don’t burn and cook well inside. You can add vegetables like boiled corn, grated carrots, or chopped capsicum to make it colorful and healthy.
Potato Pancakes Variations to Try
You can try many changes in this recipe as per your taste. If you want it spicy, add red chili flakes or chopped green chili. If you like cheese, add grated cheese to the mix before making patties. You can also use boiled and mashed sweet potatoes instead of regular ones for a new taste. If you don’t eat eggs, skip the egg and add a little more flour or use a little milk to make the mix soft. You can also make this using ghee instead of oil for more Indian-style flavor.
When to Eat Mashed Potato Pancakes?
These pancakes are good for breakfast with tea or juice. You can pack them for lunch, especially for kids. In the evening, they are a perfect light snack with tea or coffee. If you want a simple dinner, eat it with a small bowl of soup or salad. These pancakes are filling and will keep your stomach happy for hours. They are also a good dish for small parties or when guests come at short notice. Everyone loves the crispy bite and soft inside.