Mashed Potato Pancakes

Mashed potato pancakes are a very simple, homemade dish. It can be served neat, supplemented with sour cream or your favorite sauce, as well as as a side dish for fried meat, poultry, fish. A win-win anyway! And such a dish will also help to use the mashed potatoes left over from lunch or dinner. Economical, practical and very tasty! Note that mashed potato pancakes are incredibly tender, especially if you use good mealy potatoes for cooking.

Ingredients

• potatoes - 1 kg
• flour - 4 tbsp. l.
• dill - 2 branches
• parsley - 2 sprigs
• cheese - 100 g
• eggs - 2 pcs.
• butter - 30 g
• vegetable oil for frying - to taste
• salt, ground black pepper - to taste

Directions

1. First, prepare the mashed potatoes. Peel the tubers, wash, cut the large ones into halves. Place the potatoes in a saucepan and fill with hot water so that it completely covers it.
2. Put the pot with potatoes on high heat and bring to a boil. Simmer for 20-25 minutes on a low boil. Drain the water. Mash hot potatoes with a crush and let cool slightly.
3. Sort out the dill and parsley for pancakes, removing the coarse stems, then rinse with cold running water. Dry well and chop. Grate the cheese on a coarse or medium grater.
4. Add eggs, butter, cheese and herbs to warm mashed potatoes. Season with salt and ground black pepper to taste. Mix thoroughly.
5. Put the resulting potato mass on a work table, sprinkled with flour, and mash into a layer about 1 cm thick. Cut out the circles with a small glass or a special notch.
6. Dip the potato slices in flour. Heat the oil in a large skillet. Spread the mashed potato pancakes in portions and cook on both sides until golden brown.