Leftover Mashed Potato Scallion Pancakes

How to make it

1. https://www.youtube.com/watch?v=5tZO9N88bbU
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!