Kelsey Hansen
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.
How to Make It
Step 1
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.
Step 2
Heat olive oil in a large skillet over medium-high. Working in batches, fry pancakes until golden brown, 2 to 3 minutes per side.
Step 3
Whisk together soy sauce, rice vinegar, sesame oil, and seeds in a small bowl. Serve pancakes warm with sesame sauce.
