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<blockquote data-quote="moreluck" data-source="post: 211358" data-attributes="member: 1246">Parmesan Potato PancakesINGREDIENTS: 2 cups leftover mashed potatoes 2 tablespoons chopped fresh chives or green onions 1 large egg white 1/4 cup seasoned breadcrumbs, divided 2 tablespoons grated fresh Parmesan cheese 2 teaspoons olive oil, divided INSTRUCTIONS: 1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl. 2. 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. 3. 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. Yield: 4 servings</blockquote>

[QUOTE="moreluck, post: 211358, member: 1246"] [B]Parmesan Potato Pancakes[/B] INGREDIENTS: 2 cups leftover mashed potatoes 2 tablespoons chopped fresh chives or green onions 1 large egg white 1/4 cup seasoned breadcrumbs, divided 2 tablespoons grated fresh Parmesan cheese 2 teaspoons olive oil, divided INSTRUCTIONS: 1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl. 2. 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. 3. 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. Yield: 4 servings [/QUOTE]

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