mashed potatoes loaded with cheese, spices

Mix chilled mashed potato leftovers, scallions, cheese, egg and 3 tablespoons of flour in a large mixing bowl. Mix until everything is blended thoroughly.

By using your two hands, divide the mashed potato mixture into twelve equal parts. Make sure that you have washed your hands before this, though.

Roll every mashed potato portion into a large, compact ball before flattening it by means of a rolling pin. Just flatten the pancake into a disc about a ½-inch thick.

Next, place the remaining ½ cup of flour in a dish and drench the mashed potato discs in it.

Next, heat at least three to four tablespoons of vegetable oil in a large saute pan over medium heat. Make sure that the bottom of the pan is all coated with it.

Fry the pancakes for about three to four minutes until the pancakes are golden-brown in color and crispy on both sides. If in case that the oil runs out during frying, just add more of it until the whole batch is done. Once cooked, transfer the pancakes in a paper towel-lined plate to drain the excess oil and add some salt in it.

Serve the finished Cheesy Leftover Mashed Potato Pancakes and top it with sour cream and some chopped scallions.