I have been making Potato Pancakes for years. Whenever I make mashed potatoes I always make extra just so I can make Potato Pancakes the next day. You will see me make several different types of Pancakes… I came up with these by just putting together ingredients I loved. This is a versatile recipe which can be made Vegan or not. I have provided both Vegan and Conventional for this recipe. This recipe makes a ton… you can either half the recipe or I will show you what to do with the leftover mixture below…
Soyrisy Potato Pancakes
3 Cups Rough Mashed Potatoes
2 Cups Spinach, Frozen and Chopped
¼ Link of Soyriso or ¼ Link of Pork or Beef Choriso if making conventional
½ Cup Bread Crumbs
2 Tablespoons Vegan Parmesan Cheese or 2 Tablespoons Regular Parmesan Cheese if making conventional
2 Teaspoons Cornstarch
1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Salt
½ Teaspoon Granulated Garlic
½ Teaspoon Onion Powder
¼ Teaspoon Pepper
2 Tablespoons Vegan Sour Cream or 1 egg if making conventional
Throw everything but the oil in the pool!!! Use your hands and mash together.
Heat a Non-Stick skillet with a little oil … I use a Medium Cookie Scooper (so they are all the same size) But you can just eyeball it.
This is the easiest and less messy way to make these. Check often and when it is golden brown and crispy flip over. Serve alone or with a dollop or Sour Cream, Vegan or not. So this recipe will make approx. 20-25 Pancakes... After you have made the amount you need... You can make and shape the left over mixture into patties.... arrange flat (and uncooked) in a Freezer bag or bags. They freeze beautifully and you can have some ready to pan fry for next time. When you are ready to use them just take them out of the bag and but on plate.... set out to defrost or in Mircowave. Pan fry once defrosted. Remember next time you have some left over mashed taters…. Get creative and make some potato pancakes.