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Mashed Potato Pancakes

Print Recipe
A simple, zero waste recipe to utilise leftover mashed potatoes.
Course Breakfast
Cuisine American, irish
Keyword easy vegan breakfast, food scraps, leftover makeover, low waste, potato pancakes, scrappy cooking, zero waste
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 79.7
Author carleigh

Equipment

Ingredients

  • 2 cups mashed potatoes
  • ¼ cup all-purpose flour
  • 3 tbsp nutritional yeast
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp garlic powder
  • 1 tsp baking powder

Instructions

  • In a bowl, combine all listed ingredients until a dough is formed.
  • Heat a lightly oiled pan over medium heat. Scoop 2 tablespoons of the potato batter onto the pan for each “pancake”. I made 3 pancakes at a time. 
  • Flatten each pancake with a spatula, then cook until the bottom side of the pancakes is browned. Carefully flip, and cooked until the other side is crisped as well. Repeat with remaining batter.
  • Enjoy with vegan sour cream and more fresh parsley as desired. 

Nutrition

Calories: 79.7kcal | Carbohydrates: 16.8g | Protein: 3.2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 69.5mg | Potassium: 235.2mg | Fiber: 1.9g | Sugar: 0.5g | Vitamin A: 85.9IU | Vitamin C: 13.5mg | Calcium: 35.7mg | Iron: 0.7mg