Okay, it’s time to find a use for those leftover mashed potatoes. Swedish raggmunk are usually made with grated potatoes, but I am going to use my Thanksgiving mash instead this time. Add an egg and a bit of flour to the mashed potatoes to bind the mix together and add grated onion, parmesan and chives for flavor. A few minutes crisping up in a hot buttered skillet and you are ready for a real taste treat. These potato pancakes got rave reviews from the guys.
SWEDISH POTATO PANCAKES (Serves 4)
- 3 cups of mashed potatoes
- ¼ cup Parmesan cheese
- 1 egg, lightly beaten
- 6 Tbsp of flour divided
- 1 Tbsp of grated onion or green onion
- 1 Tbsp of fresh chopped parsley or chives
- Butter or Canola oil to saute
- In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.
- In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping Tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.
- Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown. Add more oil if needed.
- Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with lingonberry jam or a dollop of sour cream.