If I have yesterday’s mashed potatoes, then I make these pancakes the next day. I never cook potatoes on purpose. Another quick way is to use instant puree. Mashed potato pancakes are a delicate and uncomplicated dish, the taste of which depends on all sorts of additions that can be made to the basic recipe.
Ingredients:
• Mashed potatoes – 500 g
• Wheat flour – 6 tablespoons
• Vegan cheese – 80 g
• Vegetable oil
• Salt to taste
• Black pepper – to taste
• Soy yogurt – optional
• Greens – optional
Cooking process:
1. Dilute instant puree with hot water until thick.
2. Add grated cheese, wheat flour (4 tablespoons), pepper and salt to the puree bowl.
3. Mix everything well and taste a little, taste the salt. If it is not enough, add a little more salt.
4. Pour the remaining two tablespoons of flour into a bowl. Form small balls for pancakes. Flatten the dough ball, giving the shape of pancakes, and roll in flour on both sides. Shake off excess flour.
5. Heat vegetable oil in a frying pan. Fry pancakes on both sides until desired golden brown.
6. Everything is ready. Mashed potato pancakes can be served with soy yogurt, fresh salad, herbs.
Enjoy your meal!
Notes:
How to diversify this dish?
The taste can and should be changed with various additives. It can be garlic passed through a press, and greens (dill, parsley, cilantro), green onions, fried onions, and the taste of pancakes will also change from the type of cheese. Try it! Instead of flour, mashed potato pancakes can be rolled in breadcrumbs. In this case, if there is a lot of vegetable oil during frying, then the pancakes will turn out to be crispy on the outside and soft on the inside.
Can I freeze the finished pancakes?
Yes, up to 4 months.
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