- Prep Time30 mins
- Cook Time15 mins
- Serving4 People
Wonderfully crisp and tender, the potato pancakes can be served as an appetizer, side dish or even as a light main dish. In this recipe we will serve the pancakes with tomato dip, you can also serve them with sour-cream.
In a large bowl or pot add the mashed potatoes, shredded cheese, eggs, butter, flour and some green onions. Add salt to taste.
Using a wooded spoon mix everything thoroughly
Use an ice cream scoop to make evenly sized potions of the mixture. You can use a tablespoon if you don’t have an ice cream scoop.
Refrigerate for about 30 minutes. This will harden the mash portions so that they can be easily molded.
Using your hands to nicely mold the portion into round pancakes. Then dip into bread crumbs making sure the pancake is well coated.
Fry until bottoms are golden-brown for 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes.
Transfer to a platter and season with pepper and salt if required. Garnish with some green onions and serve.
For the tomato dip. Fry finely chopped onions for about 3 minutes, add grated tomatoes and fry for about 2 minutes. Add 1 table spoon of tomato paste and mix. Keep on low hit for 2 minutes. Serve.