Makes: 12 pancakes


  • 3 cups mashed potatoes, chilled
  • 1 cup shredded cheese of choice
  • One small onion, finely chopped
  • 1 cup grated carrots
  • 1 egg, lightly beaten
  • 2/3 cup all-purpose flour (you may need more or less, depending on how dry or wet your mashed potatoes are)
  • 1 cup bread crumbs
  • Vegetable oil, for pan-frying
  • Sour cream or Tzatziki sauce, for serving
  • salt to taste


  • Grab a large bowl and stir together the mashed potatoes, cheese, onion, carrots, egg, salt and flour until combined (start with 2-3 tablespoons and gradually add as needed).
  • Using a large spoon, divide the mixture into portions, depending on how big you want your pancakes.
  • Roll each portion into a compact ball then flatten it into a pancake (your choice of thickness but I’d recommend a 1/2″)
  • Place some bread crumbs in a shallow dish and dredge each pancake.
  • Heat some vegetable oil in a large sauté pan over medium heat (thoroughly coat the bottom of the pan).
  • Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 2-3 minutes. Add more oil to the pan as needed between batches (don’t overcrowd and don’t flip the pancakes too soon or they won’t develop a crisp crust).
  • Transfer the pancakes to a paper towel.
  • Serve the pancakes topped with sour cream or dipped in Tzatziki sauce or simple as a side dish, alongside meat and salad.