Cilantro Mashed Potato Pancakes
"These disappear! There are a lot of potato pancake recipes out there; I submit this one for its simplicity and because the finished product freezes perfectly (when they survive that long). You can make a double batch, let some cool, and place them gently in rows into a freezer bag. Let the bag lay flat in the freezer until they're solid, and they will be good to go whenever you want them--just reheat on a skillet or in the microwave. Sour cream highly recommended."
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
16-20 pancakes
- Serves:
- 3-5
ingredients
- 3 medium russet potatoes (or two very large potatoes)
- 1⁄2 medium onion
- 2 garlic cloves (for garlic lovers(one is probably enough)
- 1⁄2 cup loosely packed cilantro (large handful from the bunch)
- 1 egg, beaten
- 1⁄4 cup sour cream
- 1⁄4 cup breadcrumbs (Italian style)
- 1⁄4 cup Bisquick (or other pancake mix)
- 1⁄4 cup grated parmesan cheese (not shredded)
- 1⁄2 teaspoon italian seasoning
- salt
- pepper
- olive oil or butter, to cook in
directions
- Set a large pot of water to boil. Peel and cube the potatoes and add them to the boiling water. Allow to cook (10 or so minutes) until tender when tested with a knife. Drain the potatoes and return to the still-warm pot and allow excess water to steam off.
- Meanwhile, place the onion, garlic, and cilantro in your food processor and pulse until finely chopped (or chop very finely by hand).
- Remove the now-dry potatoes to a large mixing bowl and pour the fine herby mixture on top. Use your masher for what it was made for until the mixture is still a bit lumpy.
- Add the egg and the sour cream and mash briefly.
- Then add the dry ingredients--bread crumbs, pancake mix, Parmesan cheese, and seasonings--and mix thoroughly with a spoon or spatula.
- The mixture should be a bit sticky but dry enough to roll into balls. If it seems too wet for this, add additional Bisquick in 2 Tb increments until it can be handled.
- Heat a large skillet and grease with a thin layer of olive oil or butter (I use half of each).
- Form heaping Tablespoon-sized balls of the potato mixture. Press lightly to flatten and then place them in the heated skillet leaving some space between each. Cook to golden-brown before flipping (2-3 minutes) and repeat for the other side. Remove cooked pancakes to paper towels.
- Serve topped with sour cream!
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RECIPE SUBMITTED BY
<p>I'm an academic who enjoys spending time at libraries and archives, but also looks forward to relaxing and experimenting in the kitchen. I love vegetables, keep mostly vegetarian, and believe fervently in the delicious powers of garlic.</p>
