Potato Pancakes

bhavnaskitchen's picture

Sep. 07, 2012

Ingredients

Olive oil 1
Potatoes/Ready to use idaho spuds 1 Cup (16 tbs) , boiled and mashed (instant mashable potatoes)
Carrot 1/4 Cup (4 tbs) , shredded
Coriander leaves 1 Tablespoon , chopped
Red bell pepper 2 Tablespoon
Cheese 1/4 Cup (4 tbs) , shredded
Bread crumbs/Gluten free bread crumbs 1/4 Cup (4 tbs)
Garlic powder 1/2 Teaspoon
Onion powder/Shredded onion 1/2 Teaspoon
Red pepper flakes 1/2 Teaspoon , crushed (use as per taste)
Salt 1 Tablespoon (use as per taste)

Directions

GETTING READY

1. Boil, peel and mash potatoes or prepare mashed potatoes from a ready to use mix.

MAKING

2. In a bowl mix the boiled potatoes, carrot, coriander leaves, red bell pepper, shredded cheese, bread crumbs, garlic powder, onion powder, crushed red pepper and salt to taste.

3. Grease your palms with little oil and make little bit bigger than golf sized balls.

4. Heat a griddle to 350 degrees F and spray over olive oil cooking spray.

5. Place a ball at a time, pat gently to flatten it, and seal the edges.

6. Bake till they turn golden brown in color.

7. Carefully flip on the other side with a spatula and cook till golden brown.

SERVING

8. Line a serving plate with lettuce leaves and tomato slices on the side and arrange the pancakes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes