These flavor-packed pancakes make a fun party appetizer or savory breakfast. Perfectly crisp on the outside and tender on the inside thanks to leftover mashed potatoes, these pancakes get a bonus nutrient boost shredded carrots. Double down on the Asian flavors by topping these pancakes with a dollop of chopped kimchi.
1 1/2 cups leftover mashed potatoes
1/2 cup shredded carrots (from 2 carrots)
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 bunch scallions, chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
3/4 teaspoon sesame seeds
Added sugars 0g
Calcium 4% DV
Potassium 5% DV
How to Make It
Stir together mashed potatoes, carrots, flour, eggs, scallions, salt, and pepper in a medium bowl until combined. Form into 12 pancakes (heaping 1/4 cup each). Chill 10 minutes.
Heat olive oil in a large skillet over medium-high. Working in batches, fry pancakes until golden brown, 2 to 3 minutes per side.
Whisk together soy sauce, rice vinegar, sesame oil, and seeds in a small bowl. Serve pancakes warm with sesame sauce.
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