Potato Pancakes from Mashed Potatoes

If you have any leftover boiled or mashed potatoes from lunch, you can use them to prepare delicious potato pancakes for dinner. We assure you, you wont be disappointed.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Potatoes, white

  • 75 g Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 125 ml Milk, whole milk

  • 0.25 teaspoons Salt, table

  • pieces Oil, vegetable oil, canola

Steps

  1. Place the mashed potatoes in a bowl and sift the flour over them. Add salt, milk, and egg yolks, and mix well until you get a smooth batter without lumps. Beat the egg whites into stiff peaks, then gently and slowly fold them into the potato mixture in two or three batches using a hand whisk.

  2. Place a pan on the stove and heat it well. Add half a teaspoon of oil and a small piece of butter to the hot pan. Tilt the pan slightly left and right to evenly coat it with fat. Spoon dollops of batter into the greased pan (one heaping tablespoon per pancake). Use the back of the spoon to gently flatten the dollops into small round pancakes. After about 1 minute of cooking, the pancakes will lightly brown on the bottom, and bubbles will appear on the top. Carefully flip them with a spatula and cook until golden brown on the other side.

  3. Remove the cooked pancakes from the pan and keep them warm on a plate. Repeat the process until all the batter is used, adding more oil and butter as needed. Serve the pancakes with a large bowl of salad, or offer them as a side dish to fish, vegetable, or meat dishes.

Nutrition Information (Per 100g)

  • Calories: 138.37 kcal
  • Fat: 2.57 g
    • Saturated Fat: 0.86 g
  • Carbohydrates: 20.17 g
    • Sugars: 0.43 g
  • Protein: 5.36 g
  • Fiber: 1.29 g

Advice

You can add finely chopped fresh herbs (chives, parsley, chervil, thyme, etc.) to the batter.