Easy Mashed Potato Pancakes

Fixings

 

3 measures of pureed potatoes

 

¼ glass Parmesan cheddar

 

1 egg, gently beaten

 

6 Tbsp of flour partitioned

 

1 Tbsp of ground onion or green onion

 

1 Tbsp of crisp slashed parsley

 

Canola oil to saute

 

Guidelines

 

In a blending dish join potatoes, cheddar, egg, 3 Tbsp of flour, onion and parsley.

 

In a different plate include 3 Tbsp of flour for digging the hotcakes. Fill a dessert scoop or storing tbsp with the blend, shape the hotcakes in yours grasp and dig them in flour.

 

Include 3 Tbsp of canola oil to a non-stick skillet and saute them around 2-3 min on each side over medium/high warmth or until brilliant darker. Include more oil if necessary.

 

Evacuate pounded potato cakes to a plate fixed with a paper towel to drench up overabundance oil. Present with a spot of acrid cream.

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