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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
2 cups leftover mashed potatoes
2 tablespoons chopped fresh chives or green onions
1 large egg white
¼ cup seasoned breadcrumbs, divided
2 tablespoons grated fresh Parmesan cheese
2 teaspoons olive oil, divided
Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl. Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the potato mixture into 8 equal (¼ cup) portions; dredge in breadcrumb mixture, shaping each portion into a ¼ inch thick patty. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 4 minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour cream.