Cheesy Mashed Potato Pancakes
Another mouthwatering recipe shared with us by Shanai from Kids Eat by Shanai (kidseatbyshanai.com). We love new ways to use up leftovers, and these cheesy mashed potato pancakes are no exception. Great for the lunchbox, but also ideal for breakfast with bacon, fried tomato and onion, maybe with a small dollop of sour cream too! How good do these look?
Recipe Tester Feedback: “Yummy and filling. Perfect for hungry kids (and parents) after school!" - Nerine
No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 5 minutes
Cooking Time 5 minutes
Makes 8 small pancakes
Cannot be frozen
Ingredients
- cheese - 10g, grated
- potato - 210g, cooked, mashed
- plain flour - 30g, wholemeal (*can use GF
- egg - 1
- turmeric - pinch
- coconut oil - melted, for frying
- pesto - to serve (*ensure NF if required)
- yoghurt - Greek, to serve
- Alternate serving suggestions:
- bacon
- tomato - fried
- onion
- sour cream
Method
- If you need to grate your cheese, add cheese (10g) to the bowl and grate Speed 7 / 5 seconds.
- To the grated cheese (10g), add the mashed potato (210g), plain wholemeal flour (30g), egg (1) and turmeric (pinch). Mix Speed 3 / 10 seconds. Scrape down sides.
- Repeat Speed 3 / 10 seconds.
- Heat a frying pan over medium high heat and add a little coconut oil.
- Add a tablespoon of the potato mixture to the pan. Repeat until the pan is full.
- Cook for a few minutes on one side then gently flip the pancake over and cook for another few minutes on the other side, until golden.
- Top with pesto and yoghurt.
- Enjoy!
Make your own!
*Make your own pesto with the Chunky Red Pesto Dip recipe from The Picnic Issue, the Cauliflower Chilli Pesto (NF) recipe from The Thrifty Issue, the Kale and Spinach Pesto Dip (DF) recipe from The Fast Issue, the Pesto recipe from The 5 Ingredients Issue, the red pesto from the Ham, Cheese and Red Pesto Sandwiches recipe from The School Lunches Issue or the Sun Dried Tomato Spinach Pesto from this issue.
