A simple and delicious recipe, and a perfect way to use up any left-over mashed potato!
We always have mashed potato left over in our house after a meal as I tend to cook too many potatoes. I really hate wasting food, so a great way of using it all up is to make croquettes, bubble and squeak and also pancakes.
This amazingly quick and tasty recipe has been a big hit with everyone. You can add pretty much anything you like to it to use up left over vegetables and meat.
It’s also great for packed lunches, picnics and snacks!
You will need:
- 1 cup left over mashed potato
- 2 spring onions – washed and sliced
- 1 x egg replacer mixed with 2 tbsp dairy-free
- Pinch of salt and pepper to season
- 1 tbsp olive oil
Add the mashed potato, spring onion, egg replacer, salt and pepper to a bowl and stir until well combined.
Pour the olive oil in a non-stick frying pan over a medium heat and then using a ladle, pour a portion of the mixture into frying pan.
Leave to cook on one side until golden brown, usually 1-2 minutes before flipping the pancake over and repeating for the other side.
Remove the pancake from the frying pan and repeat the process until all of the mixture is cooked.
Serve on its own, with a little crispy salad or even with grilled fish or meat.
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