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Potato Carrot Pancakes:

A great side dish!


Do you ever have leftover mashed potatoes? Sure you do! 

This Silver & Gold recipe is a great addition to our "side dish" recipes and goes well with many of your meals. Just imagine that Sunday brunch: Wouldn't these potato carrot pancakes be delicious with a slice or two of caramelized bacon on top?


  • 4 cups of leftover mashed potatoes (or you can make them fresh, however they need to be cooled before mixing with other ingredients)​

  • 2 large carrots - peeled and diced quite small, steamed for 5 minutes until softened

  • 2 eggs

  • 2 Tbsp. flour (we used gluten-free flour)

  • 1/4 Cup parmesan or romano cheese, grated

  • 1 Tbsp. salt

  • 1/2 Tbsp. pepper

  • oil for frying

How to:

In a large bowl, combine all ingredients (again, making sure the mashed potatoes are cooled, otherwise the cheese may melt and flavours change)

Heat a large frying pan over medium heat, and add 2 Tbsp. oil. Once heated, add potato mixture by 2 Tbsp. dollops and flatten using a fork.

Cook pancakes in batches, adding more oil if necessary to ensure they don't stick to the pan.


Cook until golden brown, approximately 3 minutes per side. Once ready, the should feel like pancake consistency - slightly 'springy' yet soft.

Once cooked on both sides, set aside on a cooling rack with paper towel underneath. Serve as a side dish or enjoy on their own with a touch of Mexican salsa - delicious!


Try them with our easy roasted chicken, and our delicious "pickled" beets!

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