Green Peas Mashed Potato Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Peas, frozen
  • 2 lbs Potatoes

• Breakfast Foods

  • 1/2 cup Cornflake crumbs, fine

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Canola oil

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Half and half

Found on rotinrice.com

Description

Ingredients

• 2 lbs (900g) potatoes, peeled and cubed
• 1½ cups (225g) frozen peas
• 4 tbsp butter
• ½ cup (120ml) half and half
• ½ cup fine cornflake crumbs (or fine breadcrumbs)
• A few tablespoons canola oil for pan frying
• Salt and pepper

Directions

• Place potatoes in a medium sized pot. Cover with water and add salt. Bring to a boil. Reduce heat and allow potatoes to cook for 15 minutes. Add green peas and continue to cook for another 5 minutes or until both potatoes and green peas are very soft.
• Heat half and half in a small saucepan. Remove and set aside.
• Remove potatoes from heat and drain off water. Add half and half, butter, and pepper. Mashed till well combined. Allow mashed potatoes to cool slightly.
• Place cornflake crumbs on a small plate. Coat a non-stick fry pan with 2 tablespoons of oil. When potatoes are cool enough to handle, shape into patties about 2½ inches in diameter and ½ inch thick. Press patties onto cornflake crumbs on both sides. Place on hot fry pan and fry for 3 to 4 minutes on each side. Do not over crowd pan. Fry in 2 to 3 batches.
• Remove and serve immediately.