Cheesy Mashed Potato Pancakes
- 4 cups mashed potatoes
- 2 cups (8oz) shredded mozzarella cheese
- 1 large egg
- 1/4 cup all-purpose flour or up to 1/2 cup flour for creamier potatoes
- 2 1/2 Tbsp chives, chopped (or dill if don't have chives)
- 1/2 cup plain bread crumbs
- 2 Tbsp canola oil for frying
- sour cream to serve
In a large mixing bowl, combine mashed potatoes, cheese, egg, 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, 1/3" 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.
NOTES: 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.