Ingredients:

  • 2 cups mashed potatoes (about 450g), ideally chilled
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup grated onion (30g)
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Vegetable oil (e.g., sunflower or canola) for frying

Instructions:

  1. Chop and drain excess moisture from the grated onion using a colander. In a mixing bowl, combine the chilled mashed potatoes, egg, flour, onion, parsley, garlic powder, salt, and pepper.
  2. Stir the mixture until just combined; do not overmix.
  3. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up.
  4. In a large skillet, heat enough oil over medium heat to cover the bottom of the pan.
  5. Once the oil is hot, scoop the potato mixture (about 1/4 cup) and form into patties.
  6. Carefully add pancakes to the skillet, making sure not to overcrowd. Cook until the edges turn golden brown, about 3-4 minutes.
  7. Flip and cook the other side for another 3-4 minutes until crispy and golden.
  8. Remove from the skillet and drain on paper towels. Season lightly with salt before serving.