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Parsley-Potato Pancakes

Yield 14 (4-inch) pancakes


  • 1 medium onion, diced
  • Olive oil
  • 2 cups mashed cooked potatoes
  • 1 tablespoon fresh lemon juice
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground red pepper
  • Garnish: Italian parsley

How to Make It

  1. Sauté onion in 1 teaspoon oil in a large nonstick skillet until tender; remove from heat.

  2. Combine onion, potatoes, and next 3 ingredients, stirring well; stir in parsley and next 3 ingredients.

  3. Pour 1 teaspoon oil into a nonstick skillet; place over medium heat until hot. Drop potato mixture by rounded tablespoonfuls into skillet, and flatten slightly; cook 3 minutes on each side or until golden. Drain on paper towels; repeat procedure with remaining potato mixture, adding oil as needed. Garnish, if desired. Serve immediately.