Never underestimate the power of leftovers! Last night's mashed potatoes are today's delicious parmesan potato pancakes. Serve with a side salad for lunch.

Karen Levin


Ingredient Checklist


Instructions Checklist
  • Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl.

  • Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the potato mixture into 8 equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping each portion into a 1/4-inch-thick patty.

  • Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 3-4 minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour cream.

Nutrition Facts

150 calories; fat 4g; saturated fat 1g; mono fat 2g; poly fatg; protein 5g; carbohydrates 24g; fiber 2g; cholesterol 4mg; iron 1mg; sodium 568mg; calcium 60mg.