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Cilantro Mashed Potato Pancakes

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Ingredients

Adjust Servings:
3 medium russet potatoes (or two very large potatoes)
1/2 medium onion
2 garlic cloves (for garlic lovers(one is probably enough)
1/2 cup loosely packed cilantro (large handful from the bunch)
1 egg, beaten
1/4 cup sour cream
1/4 cup breadcrumbs (italian style)
1/4 cup bisquick (or other pancake mix)
1/4 cup grated parmesan cheese (not shredded)
1/2 teaspoon italian seasoning
salt
pepper
olive oil or butter, to cook in

Nutritional information

355.1
Calories
92 g
Calories From Fat
10.3 g
Total Fat
5 g
Saturated Fat
86.5 mg
Cholesterol
369.3 mg
Sodium
53.9 g
Carbs
5.7 g
Dietary Fiber
4.5 g
Sugars
12.6 g
Protein
180g
Serving Size

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Cilantro Mashed Potato Pancakes

Features:
    Cuisine:

    These disappear! There are a lot of potato pancake recipes out there; I submit this one for its simplicity and because the finished product freezes perfectly (when they survive that long). You can make a double batch, let some cool, and place them gently in rows into a freezer bag. Let the bag lay flat in the freezer until they're solid, and they will be good to go whenever you want them--just reheat on a skillet or in the microwave. Sour cream highly recommended.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Cilantro Mashed Potato Pancakes, These disappear! There are a lot of potato pancake recipes out there; I submit this one for its simplicity and because the finished product freezes perfectly (when they survive that long) You can make a double batch, let some cool, and place them gently in rows into a freezer bag Let the bag lay flat in the freezer until they’re solid, and they will be good to go whenever you want them–just reheat on a skillet or in the microwave Sour cream highly recommended , These disappear! There are a lot of potato pancake recipes out there; I submit this one for its simplicity and because the finished product freezes perfectly (when they survive that long) You can make a double batch, let some cool, and place them gently in rows into a freezer bag Let the bag lay flat in the freezer until they’re solid, and they will be good to go whenever you want them–just reheat on a skillet or in the microwave Sour cream highly recommended


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    Steps

    1
    Done

    Set a Large Pot of Water to Boil. Peel and Cube the Potatoes and Add Them to the Boiling Water. Allow to Cook (10 or So Minutes) Until Tender When Tested With a Knife. Drain the Potatoes and Return to the Still-Warm Pot and Allow Excess Water to Steam Off.

    2
    Done

    Meanwhile, Place the Onion, Garlic, and Cilantro in Your Food Processor and Pulse Until Finely Chopped (or Chop Very Finely by Hand).

    3
    Done

    Remove the Now-Dry Potatoes to a Large Mixing Bowl and Pour the Fine Herby Mixture on Top. Use Your Masher For What It Was Made For Until the Mixture Is Still a Bit Lumpy.

    4
    Done

    Add the Egg and the Sour Cream and Mash Briefly.

    5
    Done

    Then Add the Dry Ingredients--Bread Crumbs, Pancake Mix, Parmesan Cheese, and Seasonings--and Mix Thoroughly With a Spoon or Spatula.

    6
    Done

    the Mixture Should Be a Bit Sticky but Dry Enough to Roll Into Balls. If It Seems Too Wet For This, Add Additional Bisquick in 2 Tb Increments Until It Can Be Handled.

    7
    Done

    Heat a Large Skillet and Grease With a Thin Layer of Olive Oil or Butter (use Half of Each).

    8
    Done

    Form Heaping Tablespoon-Sized Balls of the Potato Mixture. Press Lightly to Flatten and Then Place Them in the Heated Skillet Leaving Some Space Between Each. Cook to Golden-Brown Before Flipping (2-3 Minutes) and Repeat For the Other Side. Remove Cooked Pancakes to Paper Towels.

    9
    Done

    Serve Topped With Sour Cream!

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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