MASHED POTATO PANCAKES

Pictured without surprise

I had some left over mashed potatoes so added a few ingredients and a surprise and made a wonderful side dish.

Pretty, very tasty and snuck a little nutrition in for good measure.

2 cups Leftover Mashed Potatoes
½ cup Italian Bread Crumbs
½ cup Panko Bread Crumbs
2 Eggs
Parsley flakes to taste
Salt and Pepper to taste
Olive Oil for Frying

Mix mashed potatoes with the two different types of bread crumbs, eggs, parsley flakes, salt and pepper. If mixture is too soft add more bread crumbs until mixture will hold a pancake shape.

The Surprise/Optional but delicious: Add two ribbon carrots: wash and peel your carrot. Then, putting your carrot flat on the cutting board, take your peeler, and run it top to bottom creating a “ribbon”. Continue to do this until you are about half way down the carrot, then turn around and do the same on the other side. As long as your peeler is sharp, you should be able to use most of the carrot. Now finely dice the ribbons and add to the mashed potato mix.



Dust hands with flour and shape into patties (using a half cup measure for size). In a medium frying pan, heat the olive oil on medium high heat. Add potato pancakes and reduce heat to fry slowly. When pancake is golden brown, turn and fry the other side.



Served with the left over (reheated) pork roast tenderloin and a tossed salad.