Scallion Mashed Potato Pancakes

Ingredients

• cup sleftover mashed potatoes
• 1/2 cup all-purpose flour
• large eggs
• teaspoon ssesame oil, divided
• salt and ground white pepper to taste
• tablespoon vegetable oil
• large scallions, chopped
• 1/4 cup vegetable oil, or as needed

Instructions

1. Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
2. Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
3. Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
4. Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

Tips

You can use substitute the cooking oil of your choice for vegetable oil. If your first batch is not holding together, add a little more flour, a tablespoon at a time, to the potato mixture.