Ingredients
• 3 cups of chilled leftover mashed potatoes
• 2 to 3 cups grated cheddar cheese
• 2 tbsps chopped salad onions (green + white parts)
• 1 egg (lightly beaten)
• 3 tbsps all purpose flour
• Vegetable Oil
• Sour cream
Method
1) In a large bowl, sir the mashed potato, cheese, the salad onions, egg and 3 tbsps of flour, until combined.
2) Divide into 12 portions, and roll into small balls, and flatten into pancakes about ½ inch thick.
3) Place the remaining ½ cup of flour in a shallow dish, and coat each of the pancakes.
4) Heat 3-4 tbsps of vegetable oil in a pan, over a med heat. (add enough to coat the bottom of the pan.)
5) Fry the pancakes in batches, until golden brown, & crispy on both sides (3-4 mins, add more oil to pan if needed.)
6) Transfer to kitchen towel, salt & pepper to taste.
7) Serve with sour cream, or more chopped salad onions.
