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Makes 12 potato pancakes if using an ice cream scoop.

These are delicious and full of flavor. If you have never had a potato pancake you must give them a try. You can make them for breakfast or dinner as a side.

3 cups of cold mashed potatoes

1/4 cup shedded Parmesan cheese

1 egg, lightly beaten

6 tablespoons flour divided

1 tablespoon of grated onion

1 tablespoon fresh chopped parsley

Canola oil to fry.

In a mixing bowl combine potatoes, cheese, egg, 3 tbsp of flour, onion and parsley.

In a separate plate add the remaining 3 tbsp of flour for dredging the pancakes.

Fill ice cream scoop or heaping tbsp with the mixture, shape the pancakes in your hands and dredge them in flour.

Add 3 tablespoons of canola oil to a non-stick skillet and saute them about 2-3 mins on each side over medium/high heat or until golden brown. Add more oil if needed.

Remove potato cakes to a plate lined with a paper towel to soak up excess oil.

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