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Parmesan Potato Pancakes

Leigh Beisch
Prep time 10 mins
Cook time 12 mins
Yield 4 servings (serving size: 2 pancakes)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.