Mashed Potato Pancakes
3 servings
45 minutes
Potato puree pancakes are a cozy, homemade dish from European cuisine that perfectly utilizes leftover puree, turning it into crispy and aromatic cakes. The tender texture of the potato puree, complemented by eggs and ham, creates a harmony of taste – softness inside and a golden crust outside. This recipe is a true lifesaver for those who dislike wasting food. They can be served with sour cream, herbs or fresh vegetables, and spices can help adapt the flavor to personal preferences. These pancakes are great for breakfast or a hearty snack, and their appetizing aroma will surely gather everyone at the table.
1
First, we make mashed potatoes. Actually, I made these pancakes from the leftover mash after lunch. I didn't want to reheat it — it wouldn't be the same. I make the mash like this: I boil the potatoes, mash them, then use a mixer to make the puree, adding warm (this is important) milk, salt, and butter.
- Salt: to taste
- Mashed potato: 100 g
- Spices: to taste
2
Once the puree is ready or taken out of the fridge, we pour the mass into a deep plate.
3
Next, we add two small eggs. If the eggs are small, it's fine, but it's better not to take large ones — there will be an eggy taste.
- Chicken egg: 2 pieces
4
Then we cut a piece of ham into small cubes. If it seems too little, cut more. It's a matter of taste.
- Ham: 1 piece
5
I didn't add any salt or spices, but if the soul desires, we can salt and add spices.
- Salt: to taste
- Spices: to taste
6
The penultimate stage is flour. I added 5-6 tablespoons heaped. But it all depends on the eggs, puree, and the flour itself. Use this amount as a guideline, but you may need more or less.
- Wheat flour: 5 tablespoon
7
When we mixed everything and got a nice consistency with pieces of ham, we heat oil in a pan (which will need to be added gradually) and fry the pancakes. This should not take long - until a brown crust forms. Then they will be cooked through.
