KellyTheChef
Gold Member
- 7,601
Every time that I make potatoe pancakes from leftover mashed potatoes, they end up as potatoe mush...very hard to flip cuz they don't "harden" up.
Tonights were probably the best outcome, but still a PITA to flip and VERY soft inside...they want to fall apart still.
I used about 2 c. potatoes, 3/4 shredded cheese, and 2 eggs. Then, I carefully plopped the batter into panko bread crumbs to coat the outside. Would it help (and not mess with the flavor) to add some of the panko to the INSIDE mix?
I am eating one now...and as they cool slightly, they are setting up a bit more but this is how I want them to be in the pan so I can flip them without them falling apart!
HELP!
Tonights were probably the best outcome, but still a PITA to flip and VERY soft inside...they want to fall apart still.
I used about 2 c. potatoes, 3/4 shredded cheese, and 2 eggs. Then, I carefully plopped the batter into panko bread crumbs to coat the outside. Would it help (and not mess with the flavor) to add some of the panko to the INSIDE mix?
I am eating one now...and as they cool slightly, they are setting up a bit more but this is how I want them to be in the pan so I can flip them without them falling apart!
HELP!