Mashed Potato Veg Pancakes

Mashed Potato Veg Pancakes



Prep Time: 20 Min

Chill Time: 30 Min +

Cook Time: 40 - 45 Min

 

1. Fill a large pot with cold water and season with sea salt. Add the potato chunks and set the pot on medium high heat. Bring to a boil and continue to boil for approximately 15 minutes until fork tender. Strain and return to the pot.

 

1. Mash the potatoes until fully broken down and set aside to cool for roughly 10 minutes.

 

1. To the pot, add the shredded zucchini, carrot, cheddar, parsley, egg, flour, and salt / pepper to taste. Stir everything together until fully combined.

 

1. Using a 500ml mason jar lid lined with plastic wrap, scoop the potato mixture into the lid pressing it in to form a patty. Lift out the plastic wrap and transfer the potato cake to a parchment lined baking sheet. Continue until all patties are completed.

 

1. Refrigerate the potato cakes for at least 30 minutes.

 

1. Preheat oven to 425 F

 

1. Place the chilled potato cakes onto a baking sheet sprayed generously with cooking spray. Spray to tops of the cakes and season each cake with sea salt.

 

1. Bake 15 minutes until a nice crust has formed making them easy to flip. Gently flip all of the potato pancakes, season them with sea salt, and return to the oven for another 10 – 15 minutes until they are nice and brown on both sides.

 

1. Remove from oven and serve with a dollop of sour cream and sprinkling of sliced green onions. ENJOY!

                    Grocery List

• 5 Large Yellow Potatoes, peeled & chopped into smaller pieces
• 1 Zucchini, shredded on small side & liquid pressed out
• 1 Large Carrot, shredded on small side
• 1 clove Garlic, crushed & pressed
• 1 C Medium Cheddar, shredded
• ¼ C AP Flour
• 1 Egg
• ½ Tsp. Sea Salt
• Cracked Pepper
• Handful Fresh Parsley, chopped
• Sliced Green Onions, Sour Cream - Garnish