Ingredients
- 1 ounce (about 1/2 cup) Parmesan cheesegrated
- 2 tbsp Fresh Chiveschopped
- 1 large egg
- 2 cups Mashed PotatoesCold (boiled, peeled, and mashed)
- 1/2 cup All-purpose flourdivided
- 2 tbsp Olive Oildivided
- Sour Creamfor serving (optional)
Directions
It’s quite ok to state potatoes are America’s most cherished vegetable. Regardless of whether they’re prepared in the oven, fried, crushed, bubbled, whether they’re eaten alone or as a fixing in soup or potato plate of mixed greens, we love potatoes.
However, all that we hear from most people is that they’re terrible. They disclose that potatoes are high in calories; high in carbs, have a high glycemic list and make us fat. Seriously? Is it accurate to say that they are that terrible?
Incidentally, they’re not all that terrible. Potatoes are pretty darn acceptable. In addition to the fact that they are stacked with supplements, they have a ton of other incredible stuff continuing for them.
One enormous baked potato contains nine grams of fiber — that is nearly 33% of your everyday necessity! Potatoes are an extraordinary wellspring of potassium — truth be told, one enormous baked potato has threefold the amount of a banana.
POTATOES RULE!
Furthermore, who might have imagined that potatoes are plentiful in nutrient C.? That’s right, only one potato has practically 50% of our day-by-day prerequisite. Also, they contain niacin, folate, nutrient B6, magnesium, and phosphorus. Pretty impressive, huh?
They give all the more a sensation of totality, and they continue that sensation of completion longer than different nourishments. Indeed, even contrasted with rice and pasta, potatoes have been discovered to be the most satisfying and lead to the best abatement in general calorie admission. No doubt potatoes can assist you with getting more fit and lose weight as well.
NOTHING BEAT POTATOES WHEN MASHED!
When it comes to using these beneficial vegetables in our daily routines, one of the most loved and always cooked dishes worldwide is often taken up as a choice most of the time. A very easy to make and happily adapted by millions of potato overs- mashed potatoes is somewhat a dish desired now and then reasoning.
Mashed potatoes are a highly demanded and very easy-to-make recipe that many potato lovers enjoy at their hungry times. As simple as the recipe, it’s also straightforward to accommodate the mashed potatoes into any other form of the dish, such as our potato pancakes from mashed potatoes recipe that can easily adjust your leftover mashed potatoes into something more exciting and delicious.
Go ahead and give it a go, as you indeed will find it exciting to turn your delicious yet straightforward mashed potatoes into something that doubles its flavor.
Steps
1 Done | Time to prepare the cheese first. .take your Parmesan cheese and grate it till you get about a half cup and put it in a large bowl. |
2 Done | Chop the fresh chives until you have two tablespoons and add them with the grated cheese. |
3 Done | For the next step, add one large egg into the mixture and mix everything with a fork. Once combined, add in the cold mashed potatoes along with ¼ cup of all-purpose flour. Merge everything well and set it aside for at least 10 minutes before cooking. |
4 Done | Use the remaining flour in a shallow dish and take the potato mixture out of the fridge. Divide the potato mixture into separate portions (approximately 8). |
5 Done | Shape up your potato portions into patties of standard size and coat each of them in remaining flour from both sides—make sure to shake off the excess and place all coated potato patties on a large plate separately. |
6 Done | Preheat a skillet with a drizzle of olive oil or vegetable oil. Make sure you wet the whole skillet with oil by twisting the skillet round. Do not add too much fat, or it will make your potato pancakes too oily. |
7 Done | Fry at least four potato patties at once in the skillet on low heat so that they are cooked thoroughly and evenly. Cook each side until it turns brown and crispy. |
8 Done | Cook all the portions accordingly and shift them on an oil-absorbent tray once done. Serve with sour cream or any other sauce or cream of your choice. |
