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.
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
How to Make It
Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl.
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.
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.