Potato pancakes kicked up a notch with a melty scallion cream cheese filling and a crunchy bread crumb coating. They’re a great way to re-purpose leftover mashed potatoes into an entirely different dish.
In addition to the mashed potatoes they also have cheddar cheese, egg and flour with a dusting of seasoned bread crumbs mixed with a little cayenne pepper to help them crisp up and perk up.
To make them balls of cream cheese are enveloped inside a potato patty, dunked in bread crumbs then gently flattened.
The secret to having them hold their shape is to refrigerate them for a few minutes before cooking and to not flatten them down too much.
They’re pan fried in oil along with a little butter to help them turn golden brown quickly and for added flavor.
Hot from the fryer they’re completely and utterly irresistible. Just see how many make it to the table.
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