6tablespoonsall-purpose gluten-free flour(or regular plain/all-purpose flour if not GF)
1tablespoonplant-based milk or water(plus more if necessary)
1medium spring onion, finely sliced
Salt and pepper to taste
Plant-based butter or oil for frying
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In a bowl, use a fork or spoon to loosen up the leftover mashed potatoes.
Mix in the flour, nutritional yeast, baking powder, plant-based milk or water, and a pinch each of salt and pepper. Stir together until all the ingredients are combined, then mix in the sliced spring onion. You should have a firm, fairly dry dough that keeps its shape, doesn't break apart, and can be easily moulded in your hands.
Note: You can either shape all of the potato cakes before frying, or do it in batches as you go.Take a small amount of dough – approx. one twelfth of the mix – and roll it into a ball. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round. Repeat until you've used up all the dough (I ended up with 12 pancakes, but this can easily vary).
Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).
Gently fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you've used up all your dough, adding as much extra plant-based butter or oil as necessary for each new batch.
If you like, you can place the cooked pancakes on a plate lined with kitchen paper to remove any excess oil. Serve warm with your favourite toppings or accompaniments.
Consistency: The consistency of the dough before cooking will depend largely on the original consistency of your leftover mash. You may need an extra splash of plant-based milk or water, so tweak as necessary. You definitely want the dough to be fairly dry as it'll turn softer in the hot pan.Sticky hands: If your hands get a bit sticky when shaping the discs, you can rinse them quickly under running water or have a bowl of cold water next to you to dip them in.Mashed potatoes: If you've recently made the mash, it helps for it to have cooled down thoroughly in the fridge before making these pancakes.Spring onion: If you don't have this, you could substitute for a similar amount of chopped fresh chives.Vegan cheese: If you want to add vegan cheese, grate this and stir it into the mix.Gluten-free: To make this dish 100% gluten-free, use a GF flour and double check that your baking powder is gluten-free (it usually is, but it's worth making sure if you need to be careful). If you don't need this recipe to be gluten-free, simply use regular plain/all-purpose flour.Storage: You can refrigerate the cooked pancakes for up to four days, although you should reduce this time accordingly depending on how many days the leftover mash had already spent in the fridge. Freeze for up to six months.If you liked this recipe, you might also enjoy:
* The nutrition info below is for one mashed potato pancake, based on a total of 12. I've accounted for 3 tablespoons of plant-based butter used for cooking, but the info will vary depending on what was in your original leftover mash.