Mashed Potato and Broccoli Raab Pancakes
Updated Oct. 26, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)
- 1½cups finely chopped steamed or blanched broccoli raab
- ¼cup chopped chives
- 1teaspoon baking powder
- Salt and freshly ground pepper to taste
- ⅓ to ½cup freshly grated Parmesan, to taste
- 3heaped tablespoons all-purpose flour
- 2eggs
- 3 to 4tablespoons sunflower oil, grapeseed oil or canola oil for frying
Nutritional analysis per serving (27 servings)
53 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in.
- Step 2
Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
- Advance preparation: You can mix up the batter several hours ahead. The potatoes and broccoli raab can be cooked a day or two ahead.
Private Notes
Comments
I bake this in a 375 oven in a cast iron skillet as one big pancake. Takes about 25 minutes with a two-plate flip in the middle. Cut in wedges.
Absolutely delicious and extremely filling. Easy to make. We steamed the rapini. There is an error in the recipe that calls for heating an oven to 300 degrees, but I think that's an editing error. We just made savory pancakes in a cast iron pan, no need for an oven. Great way to get someone to eat their vegetables, and could probably use other greens like kale or Swiss chard too. We used goose lard to cook the pancakes and they tasted fantastic!
To my eye the photo of your mashed potato latkes consists of grated potatoes and the addition of onion bits. Is it just my imagination?
I made this today with a leftover baked potato and regular broccoli cut tiny and seared in a pan and it came out great! I made them larger than called for - six bigger ones - and they stayed together and cooked up well.
Had some leftover mashed potatoes and some greens that needed using. This worked well. Served with Greek yogurt and chutney which made me think this would be great with some Indian inspired spices added. May even try chickpea flour instead of ap flour next time.
What a terrific recipe for a Monday night after work! I had roast chicken, gravy and mashed potato leftovers. AND, I had a bunch of raab from our garden that I needed to cook! So these pancakes were the perfect choice! I also had fresh chives in our herb garden to give the pancakes an extra level of flavor. Plus, now I know how to make great potato pancakes: baking powder & flour added to the mix. Thank you once again, Martha Rose!!