Cheesy Leftover Mashed Potato Pancakes or potato cakes, beautifully golden and so indulging. They make a delicious breakfast or brunch, and can be served either hot or cold with extra cheese, Greek yogurt, sour cream, fried eggs or bacon, or just on their own.
In a bowl, add the mashed potatoes, eggs, half a cup of breacrumbs, cheese, parsley, salt and pepper.
Mix into a sticky batter, cover with kitchen foil, and refrigrate for at least 30 minutes for the batter to firm up.
Wet your hands, then use about 1-2 heaped tablespoons of batter to form a ball, then coat in breadcrumbs (the cup of breadcrumbs left).
Flatten the ball up into American-style pancakes, then heat up about half a teaspoon of oil in a non-stick pan, and cook on both sides for 1-2 minutes.
Repeat with the remaining batter, you should get about 9 pancakes.