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A Cooking Adventure
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Mashed Potato Pancakes
Thom Hackett
Serves: 4
Don't you just love potato pancakes?
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Ingredients
1 cup dry breadcrumbs (Panko is best)
1 tablespoon parsley, minced
1 teaspoon chives, finely snipped
2 cups mashed potato, unseasoned leftover
¼ teaspoon salt
¼ teaspoon pepper
2 egg, beaten
corn oil, for frying |
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Cooking Method
Combine breadcrumbs, parsley, and chives, set aside.
Season mashed potatoes to taste with salt and pepper.
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Divide into
equal portions and form into patties.
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Dip into beaten eggs.
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Coat with crumb mixture.
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Place onto
waxed paper.
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Chill for 30 minutes to set coating.
Heat oil to 375º.
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Add cakes in small batches and fry until
crispy on both sides.
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Drain on a cooling rack and blot with paper
towels.
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Keep warm in a 300º oven.
Serve hot. |
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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