Mini potato and mozz pancakes
Mashed potatoes are a must-have with Christmas dinner. But sometimes you go a little bananas and make way too much. Instead of eating leftover mashed potatoes for a week, turn them into super-cheesy mashed potato pancakes instead. Filled with melty mozzarella and topped with a refreshing dollop of sour cream, they're a great way to transform your excess spuds into something new and delicious. There are 3 things to remember with this recipe. First, don't use soggy mashed potatoes. Or worse, whipped potatoes. Second, don't make the pancakes too big. No more than 5 cm across, or they'll be a nightmare to flip. And third, be patient. Flipping too early will only end in disaster.
Mini potato and mozz pancakes
Mashed potatoes are a must-have with Christmas dinner. But sometimes you go a little bananas and make way too much. Instead of eating leftover mashed potatoes for a week, turn them into super-cheesy mashed potato pancakes instead. Filled with melty mozzarella and topped with a refreshing dollop of sour cream, they're a great way to transform your excess spuds into something new and delicious. There are 3 things to remember with this recipe. First, don't use soggy mashed potatoes. Or worse, whipped potatoes. Second, don't make the pancakes too big. No more than 5 cm across, or they'll be a nightmare to flip. And third, be patient. Flipping too early will only end in disaster.
Open in Cookpad AppSteps
- 1
Add the sour cream and chopped dill to a small bowl. Throw in a pinch of salt and stir to combine. Refrigerate.
- 2
Mix all the remaining ingredients together in a medium bowl. Season with a couple of pinches of salt and several grinds of black pepper.
- 3
Add a splash of veg oil to medium nonstick pan. Using a wooden spoon as a measure, add a few heap spoonfuls of batter and flatten them out to about 1/2 cm thickness. Let fry for 3 or 4 minutes until firm enough that the pancakes slide around the pan without falling apart. Very, very carefully flip them over and fry another 2 or 3 minutes on the reverse. Remove to a plate and let cool a few minutes to allow the cheese to firm slightly. Serve with a generous dollop of the dill sour cream.
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