Parmesan Potato Pancakes

Leigh Beisch
Never underestimate the power of leftovers! Last night's mashed potatoes are today's delicious parmesan potato pancakes. Serve with a side salad for lunch.
4 servings (serving size: 2 pancakes)


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2 cups leftover mashed potatoes
2 tablespoons chopped fresh chives or green onions
1 large egg white
1/4 cup seasoned breadcrumbs, divided
2 tablespoons grated fresh Parmesan cheese
2 teaspoons olive oil, divided


Prep: 10 Minutes
Cook: 12 Minutes

1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl.

2. Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the potato mixture into 8 equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping each portion into a 1/4-inch-thick patty.

3. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 3-4 minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour cream.

Created date

April 2005

Nutritional Information

Calories 150
Fat 4 g
Satfat 1 g
Monofat 2 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 568 mg
Calcium 60 mg