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.