Mashed Potato Pancakes with Feta by @feelgoodfoodie

25 min
Medium

7 servings

🥔

480 ml

Mashed Potatoes

🥚

1 large

Egg

🧀

75 g

Feta Cheese

🌾

30 g

All-purpose Flour

🧅

12 g

Green Onions

🧂

1.5 g

Salt

🌶️

0.3 g

Pepper

🫒

30 ml

Olive Oil

🥣

120 g

Greek Yogurt

Preparation Steps

  1. Step 1/9

    Add the 2 cups leftover mashed potatoes, 1 large egg, 1/2 cup crumbled feta cheese, 1/4 cup all-purpose flour, 2 tablespoons green onions, salt, and black pepper to a large mixing bowl.

    leftover mashed potatoes
    large egg
    crumbled feta cheese
    all-purpose flour
    green onions
    salt
    black pepper
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  2. Step 2/9

    Mix the potato mixture until evenly combined. Add a little more all-purpose flour if the mixture is too wet to shape.

    all-purpose flour
    🥣large mixing bowl
    🍴spatula

  3. Step 3/9

    Scoop about 1/3 cup of the potato mixture and roll it into a ball with your hands.

    leftover mashed potatoes
    🥄measuring cups

  4. Step 4/9

    Flatten each ball with your palm into a pancake. Repeat to make 6 to 8 pancakes.

    🍽️plate

  5. Step 5/9

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Arrange half of the potato pancakes in the hot skillet.

    olive oil
    🍴spatula

  6. Step 6/9

    Cook the first batch for 4 to 5 minutes per side. Turn the pancakes with a spatula when the underside is golden brown.

    🍴spatula

  7. Step 7/9

    Transfer the cooked pancakes to a paper towel-lined plate and season while hot with salt and black pepper.

    salt
    black pepper
    🍴spatula
    🍽️plate
    🧻paper towels

  8. Step 8/9

    Cook the remaining pancakes in the skillet for 4 to 5 minutes per side. Add a small amount of extra olive oil only if the skillet becomes dry.

    olive oil
    🍴spatula

  9. Step 9/9

    Serve the warm pancakes with Greek yogurt. Top with additional green onions if desired.

    🥣Greek yogurt
    green onions
    🍽️plate

Composition

Ingredients

Types

Grains, Baking, Vegetables, Herbs, Seasonings, Oils, Dairy

Ingredients

Mashed potatoes, Egg, Feta cheese, All-purpose flour, Green onions, Salt, Pepper, Olive oil, Greek yogurt

Allergens

Wheat, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Nut-Free, Soy-Free

Calories

250 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 28g, Fat: 12g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 170mg, Potassium: 420mg, Sodium: 430mg, Iron: 1.2mg

Vitamins

Vitamin C: 8mg, Vitamin B12: 0.5mcg, Vitamin A: 70mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large mixing bowl, measuring cups, measuring spoons, spatula, plate, paper towels

Appliances

stovetop

Type

Type

Type Of Dish

Side Dish, Appetizer, Snack

Occasions

Holiday Leftovers, Brunch, Breakfast, Thanksgiving, Christmas

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Greek-Inspired

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Golden, Creamy, Tender, Melty

Flavors

Savory, Tangy, Salty, Herby, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat in a skillet or oven until hot), freezer : 2 to 3 months (Freeze pancakes in a single layer first,Transfer to a freezer-safe airtight container,Separate layers with parchment paper)