Swedish Mashed Potato Pancakes

"Posted for ZWT 6. Not only does this make a great side dish, but you can make the patties half the size as directed so they're perfect for snacks or hors d'oeuvres."
 
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photo by Just_Ducky!! photo by Just_Ducky!!
photo by Just_Ducky!!
photo by loof751 photo by loof751
photo by Sara 76 photo by Sara 76
Ready In:
40mins
Ingredients:
10
Yields:
8 pancakes
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ingredients

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directions

  • Preheat the oven to 400 degrees. In a large saucepan, combine the water, milk, butter, salt, cumin, and onion powder. As soon as the mixture comes to a boil, remove the saucepan from the heat and add the potato flakes; mix until smooth. Add the parsley and egg and mix again until smooth.
  • Form the mixture into 8 equal-sized patties. Brush both sides with the oil and place on a large nonstick cookie sheet that has been sprayed with nonstick cooking spray. Bake for 25 minutes, turning once halfway through the cooking.

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Reviews

  1. DH made these with Recipe #347339 and they went perfectly together :) I plan on making the potato pancakes regularly as they also made a very nice light lunch the next day, they even tasted better the next day. Thanks so much for posting, Jackie ! Made during ZWT#9 for my team, Tasty Testers :)
     
  2. Loved these potato cakes! I had a couple of potatoes on hand so made fresh mashed instead of the instant, otherwise made as directed. The cumin was a surprise but really good. I like that these were baked - they got a nice crispy outside but were still soft inside. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers
     
  3. I made these with 1 tbsp fresh dill, cut finely, instead of the cumin. Delicious and easy to make. Thanks for sharing the recipe.
     
  4. I made these for my kids as a side dish last night, and they loved them! I tasted a little bit (very naughty of me, as I am supposed to be dieting! lol) and I also thought they were very good! They were a little salty, but I think that was more user error than anything to do with your recipe. A definate hit with the kids, and very economical! Thanks for sharing!
     
  5. I did take your tip in the intro & made smaller 'cakes, then served them as finger food along with several dips, & they were great & nicely different from potato wedges & fries! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for playing with us in Please Review My Recipe during the recent tour]
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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