Cheesy mashed potato pancakes – with or without a Thermomix
Now I am not going to lie – we very rarely make this recipe here.
Not that it’s hard or lengthy to make – it’s actually pretty simple – but it requires LEFT OVER mashed potato and anyone who owns a Thermomix will know that the basic mashed potato recipe is so delicious and full proof, that leftovers very rarely exist.
You can obviously use fresh mash – but it’ll need to be chilled for this particular recipe. So be warned and allow extra time!
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To freeze – freeze after step 3, defrost thoroughly before proceeding to step 4
Gluten-free – replace plain flour with gluten-free option.
Active time: 5 minutes – Total time: 10 minutes
- 2 spring onions – top and bottom trimmed
- 600g cooled mashed potato
- 125g grated cheddar cheese
- 1 egg
- 100g plain flour
- Vegetable oil for frying
- Creme fraiche for serving
- Place roughly chopped spring onions into mixing bowl and chop 5 seconds / speed 5. Scrape down the sides.
- Add 600g mashed potato, 125g cheddar cheese, 1 egg and 3 tbsp plain flour. Mix for 10 seconds / speed 4.
- Using your hands, divide the mixture into 12. Flatten each portion into a pancake about 1cm thick.
- Cover both sides of each pancake with the remaining flour.
- Heat up vegetable oil in a frying pan.
- Fry the pancakes until they’re golden brown on both sides, approximately 3 to 4 minutes.
During step 2, you can ‘load’ the pancakes with all sorts of ingredients:
- fried onions & bacon bit
- ham, pepperoni, chicken
- peppers of any colour, sundried tomatoes, sweetcorn
- herbs such as fresh basil, oregano
- pretty much any cheese: mozzarella, halloumi, feta, gruyere
Serve with a dollop of creme fraiche and some more chopped spring onions.
Delicious. Bon appetit x