Leftover mashed potato: Do you eat it? Do you chuck it (never do this unless it’s gone bad)? Do you reinvent it?

You could of course heat and eat as is but how boring would that be?

You could make some bread or you could make these savoury potato pancakes, which is just what I did when I found myself with leftover mash at the weekend.

I’m all about trying to use up leftover ingredients/food creatively because wasting food just isn’t something I could ever be comfortable with.

The added potato to a batter makes it surprising light and fluffy. Hmmm carbs. I also made them tiny so they could be served as canapés. The problem is that the smaller it is the more you don’t mind eating. Oh waistline, I’m sorry.

Batter before potato went into it.

It was super quick to make. It’s a simple batter, with mash and a few other flavourings added and topped with whatever your heart desires or whatever you have in your fridge or pantry. The batter was easy to put together. The cooking of the pancakes is what took the longest and even that didn’t take long.

Batter waiting for the pan.

Frying away.

Some were topped with salmon cream cheese (that I piped on – you don’t need to do this), diced avocado and rosa tomatoes.

Some were topped with lemon seared courgettes and a dollop of Greek yoghurt.

So here’s how I made it.

Mini chilli and chive pancakes

2015-11-12 14:20:29

Yields 24

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Total Time

30 min

Total Time

30 min

Ingredients

1. 250ml cup self-raising flour
2. 5ml baking powder
3. 1 egg
4. 60ml butter, melted
5. 125ml milk
6. 125ml mashed potato (about half a cup)
7. 1 chilli, finely ground
8. Chives, finely chopped
9. Salt
10. About a tablespoon of oil for frying

Instructions

1. Beat egg, milk and melted butter together until well combined.
2. Add in flour and baking powder and whisk into a batter.
3. Add the chilli, chive and salt. Mix well before stirring in the mashed potato until a smooth batter forms.
4. Heat a non-stick frying pan. Brush the pan with oil before in dropping teaspoon-fulls of the batter into the pan.
5. Turn the mini pancakes over after a minute or two and cook until golden on the other side.
6. Use a toothpick to check that the batter is cooked in the middle.
7. Add toppings of your choice and serve.

Notes

1. I added teaspoons of the batter to the pan because they swell out quite a bit. If you add tablespoons they’ll be quite big but if that’s what you like go for it.
2. You can be as creative as you like with the toppings. I wouldn’t recommend sweet syrups with this though.
3. You can also add whatever herb into the batter that you like instead of the chives and the chilli is optional.

By Aneeqah

From My Fingertips https://www.frommyfingertips.com/