Cheesy Vegan Mashed Potato Pancakes Recipes

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Break up the cold, leftover potatoes with a fork.
• Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
• Roll up 1/4 cup worth of dough into a ball. Flatten into a round disc, about 1/2 inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
• Heat a skillet on medium heat. Add about 1-2 teaspoons of vegan butter or oil to the pan. Once the butter is hot, place the pancakes into the pan. I typically cook 2 at a time.
• Fry for 2-3 minutes, or until the bottom is golden brown. Flip the pancakes and then cook again until that side is golden brown.
• Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
• Continue until all pancakes are cooked. Serve warm with your favorite toppings!

VEGAN POTATO PANCAKES (USING LEFTOVER MASH)

Steps:

• In a bowl, use a fork or spoon to loosen up the leftover mashed potatoes.
• Mix in the flour, nutritional yeast, baking powder, plant-based milk or water, and a pinch each of salt and pepper. Stir together until all the ingredients are combined, then mix in the sliced spring onion. You should have a firm, fairly dry dough that keeps its shape, doesn't break apart, and can be easily moulded in your hands.
• Note: You can either shape all of the potato cakes before frying, or do it in batches as you go.Take a small amount of dough - approx. one twelfth of the mix - and roll it into a ball. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round. Repeat until you've used up all the dough (I ended up with 12 pancakes, but this can easily vary).
• Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).
• Gently fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you've used up all your dough, adding as much extra plant-based butter or oil as necessary for each new batch.
• If you like, you can place the cooked pancakes on a plate lined with kitchen paper to remove any excess oil. Serve warm with your favourite toppings or accompaniments.

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

CHEESY MASHED POTATO PANCAKES

Steps:

• Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
• n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
• Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
• Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed.
• Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.