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
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.