Authentic Asian Sauces

Recipe Leftover Mashed Potato Scallion Pancakes

Leftover Mashed Potato Scallion Pancakes

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

  2. Mix mashed potatoes, flour, eggs, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, and white pepper together in a medium mixing bowl. The mixture should be firm enough to form a ball in your palm.
  3. Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Sauté scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
  4. Heat enough vegetable oil in the frying pan to cover by 1/4 inch.
  5. Form potato mixture into balls using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Do not crowd pan. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil before frying each batch.
  6. Transfer to a platter and garnish with sliced scallions. Serve hot and dip in Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!

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