Cheesy Potato Pancakes (GF)

Cheesy Potato Pancakes (GF)

(22 small pancakes)

Ingredients:

4 cups Mashed Potatoes (see note)

2 cups Mozzarella Cheese, shredded

1 large Fresh Egg

¼ to ½ cup Gluten-Free Flour Blend

3 tbsp. Fresh Chives, chopped

½ cup GF Plain Bread Crumbs

as needed Avocado Oil or Canola Oil

as needed Sour Cream

Directions:

In a large mixing bowl, combine 4 cups mashed potatoes, the cheese, egg, ¼ cup gf flour and 2 tbsp. chives.  Use a potato masher to mash the mixture together until well mixed.  If potatoes are too loose to hold a patty shape, add more flour a tbsp. at a time.  Place a heaping tbsp. of mixture between your palms and form into a round 1/3-inch-thick patty.  Repeat with remaining mixture.  In a large non-stick pan over medium heat, warm enough oil to lightly cover the bottom of pan.  Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown.  Do this in batches and keep finished ones in a warm 200-degree oven until ready to serve.

Notes:              You can make fresh mashed potatoes or use store bought ones in this recipe.  You can make them up to 3 days ahead.  You need about 2 lb. of potatoes for this recipe.  If you make them, mashed the boiled potatoes with 4 tbsp. butter only.  Have potatoes at room temperature just before starting to make pancakes.

Ideas for Future Efforts

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