These Asian-Inspired Potato Pancakes Have Just 138 Calories

Kelsey Hansen
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 2 cakes)
By Anna Hampton

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.

Ingredients

  • 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

Nutritional Information

  • Calories 138
  • Fat 7g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 4g
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 552mg
  • Calcium 4% DV
  • Potassium 5% DV

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.

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