What do you with your leftover mashed potatoes (or chickpeas, or lentils)

entrepreneurial realness food storage

I don’t often cook meat and potatoes, traditional style meals, but when I do:

a) My husband is really happy about it

b) I always have leftover mashed potatoes

c) Both a and b


So I thought I would share a super easy, very scrumptious

Potato Pancake Recipe  

Is that even a thing?  They are probably called fritters or something, but we are going to continue with potato pancakes…


Reinventing leftovers is basically magic, plus it tricks the rest of the household into thinking you put in the effort of creating a whole new dinner - which is another benefit for sure.


This recipe is also a really great way of using up veggie odds and ends that are rattling around in your crisper drawer.  You can include really any veg at all. This week I had a bit of red pepper and the end of a zuchini, so that’s what is included in the recipe.  But if you have broccoli, leftover peas, swiss chard, tomatoes, you name it, throw it in.


I had about two cups of leftover mashed potatoes, so that’s what I have used.  If you have more than that, maybe add an extra egg to the recipe to make sure it all sticks together.


The only thing you need to make sure of, is that you dice up the veggies pretty little so that they cook all the way through.  Time to get working on your knife skills :)


Alrighty, here we go


Ingredients: 

  • Leftover mashed potatoes
  • ¼ cup diced onion
  • Diced zucchini (I had about a ¼ cup).  I literally just learned zucchini had two c’s...
  • Diced red pepper (I had about a quarter of a pepper)
  • Diced spinach (I used about a ¼ cup).  Don’t be too heavy-handed when adding leafy greens because they could make your pancakes watery…
  • 1 tsp pepper
  • Dash of salt
  • 1 tsp garlic powder
  • 1 tsp chili flakes (optional)
  • 1 egg

Preheat the oven to 400℉.  Dice up all of your veggie scraps, throw everything into a big bowl, crack the egg and mix together. Here's everything all diced up and ready to mix: 

 

Using a greased cookie sheet, form patty sized pancakes spaced evenly on the sheet. I made 8 pancakes with my batch, just think about a smaller burger patty when forming your pancakes


Bake for 15 to 20 minutes, until the edges get crispy and the middle has firmed up.


And voila!  Start to finish, it should take you no more than 30 minutes.  Use these pancakes as a side dish, as the main, on top of a salad, top them off with a sauce, do whatever your little heart desires. I'm actually eating a cold potato pancake for lunch (luxurious I know, but I don't have a microwave at my shop), and it's pretty darn good cold as well!

By the way - that grilling pan in the picture above?  It's amazing.  I use it for absolutely everything.  It has the grilling side and a flat side.  It's non-stick, super durable, and completely fantastic.  Find yours here:

https://www.bedbathandbeyond.ca/store/product/starfrit-the-rock-nonstick-12-1-2-inch-x-18-inch-reversible-grill-griddle-pan-in-black/5009668?categoryId=22591


If you’re not a big mashed potato house - I feel you on this by the way - you can use mashed chickpeas or lentils as a substitute.  Just give them a quick blend in your food processor, with your veggies, kind of falafel style.


If you’re vegan - do a flax or chia egg substitute and the recipe can still apply :) 


Anyone feelin like pancakes for dinner?


  • Michelle

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