Wednesday, August 31, 2016

Crispy Spinach and Mashed Potato Pancakes!







Last night, I made my delicious Garlic Mashed Potatoes (3 Large Yukon Gold Potatoes cut into 1 inch cubes, boil until tender, mash with 2 Tbsp Earth Balance Vegan Butter or regular butter, 1/4 Cup Non-Dairy milk or regular milk, 1 tsp salt and 1/2 tsp garlic powder). I served the mashed potatoes with fresh spinach sauteed in a tablespoon of Coconut Oil. 

And then I had leftovers. I decided to throw the leftover spinach in with the leftover mashed potatoes, put it in the fridge and called it a day. 

Fast forward to tonight. I got home late after working all day and attending an orientation for one of my fall college classes. But I'm HUNGRY, and my hubby is hungry but I didn't feel like cooking for hours. I could have just heated up the leftover mashed potatoes and spinach, but how boring is that? 

So I prepared a Swai fillet for my hubby (I rarely eat meat) and decided the leftover mashed potatoes and spinach were just crying out to be turned into mashed potato pancakes. I don't have good memories of mashed potato pancakes because the (seemingly) standard addition of flour and eggs took away from the deliciousness of the mashed potatoes. So I substituted Potato Flour for regular, and used a flax egg (1Tbsp Ground Flax Seed with 2 Tbsp Non-Dairy Milk). 

The results were sooooo delicious! Even though they were vegan, my hubby (a card-carrying carnivore, dairy, and egg-eater) loved them! I did too! So here's the recipe:

Ingredients

2 Cups Leftover Mashed Potatoes (see recipe above)
1/2 Cup Leftover Sauteed Spinach (see above)
4 Tbsp Potato Flour, plus more for coating
1 Flax Egg (1 Tbsp Ground Flax Seed mixed with 2 Tbsp Non-Dairy Milk, let stand for about 5 minutes before mixing with the potatoes)
1 tsp Salt

2 Tbsp Olive Oil

Heat the 2 Tbsp Olive Oil in a large skillet on medium high until very hot.

While the oil is heating, mix the Leftover Mashed Potatoes with the Leftover Spinach. Add the 4 Tbsp Potato Flour, Flax Egg, and the tsp of Salt. Mix well. 

Take about a 1/3 to a 1/2 Cup of the Mashed Potato mixture and pack into a ball. Dust the mashed potato ball in potato flour. Repeat for as many pancakes as you want.

When the oil is hot, place the mashed potato balls in the skillet (I fit 4 in the skillet), and lightly mash them down with your fingers to make a 1/2" tall pancake. Turn the heat down to medium. Cook until browned (about 5 to 10 minutes, depending on the strength of your burners) and carefully flip to the other side.Cook until browned to your liking on both sides.

Remove to a plate, sprinkle with Kosher Salt,  and ready to serve!
 

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