Cheesy Mashed Potato and Carrot Pancakes.

5/5 - (1 vote)

These will be our favourites for years to come. They are crispy, cheesy, yummy, and easy to make. Make it as a side dish or for breakfast. You can use leftover mashed potatoes too. Also any seasoning.

Good luck.

Ingredients:

– 4-5 medium Russet or Yukon potatoes peeled and cut lengthwise into quarters

– 2 small carrots peeled

– 1/2 tsp salt

– 3 tbsp heavy cream, whipping cream

– 1 tbsp garlic butter you can use unsalted butter too

– freshly ground black pepper, just to test

– 2/3 cup shredded and cheddar cheese

– 1 large egg

– 3 tbsp all-purpose flour (plus 1/2 cup)

– 1-2 green onions

– Olive oil, for pan-frying

To make:

1. Place the peeled and cut potatoes and carrots into a medium saucepan. Add cold water to the pan until the vegetables are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

2. While the vegetables are cooking, melt the butter and warm the heavy cream. You can heat them together in a pan on the stove or in the microwave.

3. Chop the onion.

4. Grate a carrot in a small bowl.

5. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Don’t overbeat the potatoes.

6. Add grated carrots, cheese, onions, egg, and flour into the mashed potato and stir them until totally mixed. Divide the mixture into 10 portions. (use 1/4 cup).

7. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

8. Place the remaining 1/2 cup of flour in a shallow dish and carefully put each pancake in the flour. Make sure both sides of the pancake are covered with flour.

9. Heat olive oil in a large frying pan over medium heat.

10. Fry the pancakes until they’re golden brown and crispy on both sides. (about 3 to 4 minutes) Add more oil to the pan as needed between batches.