Creamy and soft inside, lightly crisp outside and brimming with herb-y goodness, these mashed potato pancakes make a lovely side dish to fried and grilled meat, and stews.
For even better flavor, the pancakes are fried in a mixture of oil and butter. And for a lighter texture and crispier exterior, panko is added to the pancake mixture.
- Drain the potatoes. While hot, mash with four tablespoons of butter. Season with salt and pepper. Cool.
- To the cooled mashed potatoes, add the panko, toasted garlic, parsley and egg. Mix.
- With floured hands, form the mixture into patties about three-quarters of an inch thick and three inches in diameter.
- Heat enough vegetable oil and butter, in equal amounts, to lightly coat the bottom of the frying pan.
- Over high heat, fry the patties, a few at a time (how many depends on the size of your frying pan) until the underside is nicely browned.
- Flip carefully and brown the opposite side.
- Add more vegetable oil and batter, fry the next batch, and so on, and so forth.
- Serve the mashed potato pancakes as a side dish or a snack.