Cheesy Potato Pancakes
Recipe tags: chicken base, moderate difficulty, lunch, vegetarian, skillet
|2 cups||Shore Lunch™ Original Recipe Breading|
|2 cups||prepared mashed potatoes|
|¼ cup||diced chives|
|1 tsp||Better Than Bouillon® Roasted Chicken Base (Reduced Sodium)|
|2 Tbsp||freshly chopped parsley|
|½ cup||shredded cheddar cheese|
|2 large eggs||beaten|
|½ cup||vegetable oil|
Add the mashed potatoes, chives, chicken base, parsley and cheese to a medium sized mixing bowl, stir to combine.
Whisk the eggs and the water together in a shallow dish.
Sift the breading into a shallow dish.
Using a tablespoon scoop the mashed potatoes, about 1 ½ inch round, and place onto a baking sheet.
Flatten each round to ¼ inch thick. Refrigerate the pancakes for 15 minutes or until firm.
Dip each pancake into the egg wash then dredge in the breading.
Heat the oil in a large skillet over medium high heat.
Carefully add 3-4 pancakes to the skillet and fry for 2 minutes per side. Continue until all the pancakes are cooked.