I’m all about using up leftovers and finding creative uses for them. Potato Pancakes (or patties) are a great way to use up mashed potatoes. Even my Picky Eater liked these because he thought they tasted like french fries: crunchy on the outside, soft on the inside.
I used 1 large green onion (sliced) instead of the grated onion and 1 to 2 tablespoons of chopped fresh parsley instead of the dried marjoram.
It took a few tries until I got the consistency and size of the pancakes perfect. I had the best luck with using a rounded soup spoon-full of potato mixture (about 2 tablespoons). Also, my mashed potatoes were very creamy so I had to add a few more tablespoons of flour to get a stiff enough texture…the first few were too mushy. Garnish each serving with a dollop of sour cream and you’re in business!
-recipe from Gourmet Magazine
Yield: Serves 6 to 8
2 cups mashed potatoes
1 large egg, beaten lightly
6 tablespoons all-purpose flour
1 1/2 tablespoons grated onion
1/2 teaspoon dried marjoram, crumbled
1/3 cup chopped turkey liver if desired (I didn’t use)
vegetable oil for frying the pancakes
In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, the marjoram, the liver, and salt and pepper to taste. In a large heavy skillet heat 1/8 inch of the oil over moderately high heat until it is hot but not smoking and in it fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250°F. Serve the pancakes as an accompaniment to meat, poultry, or eggs.
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