Potato pancakes

Every now and then I have leftover mashed potatoes, but I often find warmed mashed potatoes less tasty. Still I eat it, because I think it’s a shame to throw it away.

That is past tense!!

These pancakes are delicious! Perfect for breakfast, lunch, dinner or just as a snack; in other words for all occasions and also very easy to make.

For about 16-18 pancakes

1 kg mashed potatoes
2 carrot (about 200 g), grated
80-90 gr flour
4 scallions, finely chopped
2 tbsp parsley, finely chopped
30 g nutritional yeast flakes
Small pinch of salt
Maybe some olive oil to fry with

Combine all ingredients in a large bowl and mix well.

If the mixture is too dry, you can add some plant milk and if it is too wet, you can add a little extra flour.

What do I think is the easiest way?
Form a ball of the mixture with your hand and flatten it a bit, until you have the desired thickness. Repeat this until the dough is used up.

Heat a pan on medium-high heat (add some oil when necessary; I have a good non-stick pan, so don’t use oil) and fry the pancakes until golden brown.

These pancakes can be served hot or cold.

And as with all recipes, taste well and further flavor according to your own insight and taste.

Enjoy your dinner!

If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).

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