One of our friends used to say that never underestimate the power of leftovers! As last night’s mashed potatoes are the today’s scrumptious Parmesan potato pancakes. You can serve with a side salad for lunch. Save this recipe to your list of easy and tasty recipes.
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 2 pancakes)
Fat per serving: 4g
Calories per serving: 150
Saturated Fat per serving: 1g
Polyunsaturated Fat per serving: 0.0g
Monounsaturated Fat per serving: 2g
Protein per serving: 5g
Fiber per serving: 2g
Carbohydrate per serving: 24g
Iron per serving: 1mg
Cholesterol per serving: 4mg
Sodium per serving: 568mg
Calcium per serving: 60mg
Two tablespoons chopped fresh chives or green onions
2 cups of leftover mashed potatoes
One large egg white
Two tablespoons of grated fresh Parmesan cheese
1/4 cup of seasoned breadcrumbs, divided
Two teaspoons olive oil
- Combine potatoes, chives, egg white, and two tablespoons of breadcrumbs in a large bowl.
- Combine two tablespoons breadcrumbs and cheese on a plate. Divide the potato mixture into the eight equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping the each portion into the 1/4-inch-thick patty.
- Heat 1 teaspoon oil in a nonstick skillet. Add four patties; cook for 5 minutes on each side or until it turned to golden. Repeat this with one teaspoon oil and remaining four patties.
Serve pancakes hot with low-fat sour cream and applesauce.