Creamy and Cheesy Potato Pancake Recipe
Try this extraordinary recipe if you find yourself with leftover mashed potatoes, or potato pulp of any kind. Cheddar cheese is used in these particular pancakes, but any other type of cheese will also be fabulous to use in these. The adding of heavy cream, mayo and yellow mustard into the mixture made these pancakes creamy and soft on the inside, while the coating mixture of flour and seasonings made these crispy on the outside. If you got no leftover potato pulps, mash up potatoes by yourself using a fork or a potato masher. Truly, they’re worth your time and energy for these pancakes have fabulous taste, you’ll certainly crave for more. Now, here’s how to make these.
Ingredients
- 2-3 Cups of Potato Pulp or Mashed Potatoes (450g-675 g)
- ¼ Cup Heavy Cream (58 g)
- 1 tablespoon Mayo (15 ml)
- 1 teaspoon yellow mustard (5 ml)
- 1 egg
- Salt and pepper
- Garlic powder
- 2 Tablespoons minced chives (30 g)
- 3¼ cup shredded cheddar cheese (325 g)
- 1 Tablespoon butter (15 g)
- 2 Tablespoon Olive oil (30 ml)
- ½ Cup Flour for dredging (55 g)
- Salt, pepper and garlic
Instructions
- First, mix all the ingredients together in a large bowl except for the olive oil, butter and dredging/coating ingredients (flour, salt, pepper and garlic).
- In a plate, combine the flour, salt and pepper. This mixture is what you will dredge/coat the wet cakes in to attain the delicious crispy crust on the outside.
- Shape the potato mixture into patties of your size preference; make sure patties are not too thick.
- Dredge into flour and seasoning mixture to coat each patty.
- Heat the butter and olive oil together until hot but not smoking, and then pan fry potato patties by batches.
- Cook patties for about 3 minutes on each side or until a golden crust is formed on the outside, and then transfer into paper towels to drain oil.
- Serve warm and enjoy
Notes
Try these potato pancakes as a side dish for grilled chicken, fried broccoli with gorgonzola cream sauce.
