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Leftover mashed potatoes are a common sight in many kitchens—often too much is made, and the next day they lose their creamy appeal. Instead of reheating them plain, you can repurpose them into crispy potato pancakes. These savory patties are shallow-fried until golden and crunchy, while remaining soft and fluffy inside.
The recipe is flexible: you can keep it simple with just potatoes, flour, and seasoning, or make it more flavorful by adding cheese, herbs, or finely chopped vegetables. They work wonderfully as a tea-time snack, a side for breakfast with eggs, or even as a light meal paired with salad.
Not only are these pancakes delicious, but they’re also a clever way to reduce food waste by transforming leftovers into something new and exciting.
In a bowl, mix mashed potatoes, flour, egg, onion, chilli, coriander, salt, and pepper. The mixture should be thick enough to hold shape. Add more flour if needed.
Divide the mixture into 8 equal portions and shape into patties about 2–3 inches wide.
Heat oil in a non-stick pan over medium flame. Place the patties carefully.
Fry 3–4 minutes on each side until golden brown and crisp.
Drain on paper towels. Serve hot with ketchup, sour cream, or green chutney.
If mixture is too soft, chill it for 15 minutes before shaping.
Breadcrumbs make the pancakes crispier than flour.
For vegan binding, replace egg with 2 tbsp chickpea flour or 1 tbsp flaxseed meal + 2 tbsp water.
Add grated cheese inside the patties for a gooey surprise.
Reheat leftovers in an air fryer/oven to retain crispiness (avoid microwave).
Yes—bake at 200°C (400°F) for 20 minutes, flipping halfway.
Yes. Shape raw patties, freeze on a tray, then store in bags. Cook directly from frozen.
Add extra flour/breadcrumbs until firm enough to handle.
They’re great with ketchup, sour cream, chutneys, or even as a side with grilled meats.
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