Time is of the essence as is saving money in the new year. These garlicky, dilly mashed potato pancakes are a great way to use leftover mashed potatoes and create a whole new delicious dish! Great for breakfast, lunch, or dinner, these tasty morsels will be a hit all winter long!
- 1 teaspoon vegan butter
- 1-2 large cloves garlic, minced
- 4 oz vegan cream cheese, room temperature
- 1 flax egg white
- 2 tablespoons minced fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup leftover mashed potatoes
- 6 tablespoons all-purpose flour
- High heat oil or vegan butter, for shallow frying
Melt the butter in a small saucepan over low heat; add the garlic and cook until fragrant, about 1 to 2 minutes, then cool. Mix together the garlic, cream cheese, flax egg white, dill, salt, and pepper in a medium bowl. Use a wooden spoon to stir in the potato and then the flour, being careful not to over-mix (the dough will be very sticky). Let this mixture rest 5 to 10 minutes.
Coat the bottom of a large skillet with oil and heat over medium heat. Once the oil is hot, scoop the dough into the oil, cooking the cakes in batches so that you don’t overcrowd the pan.
Once the dough is scooped into the oil, use an oiled metal spatula to gently flatten the balls slightly. Cook until golden brown on both sides, flipping once. Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil.
Serve hot, warm, or room temperature with vegan sour cream and enjoy!
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