Ingredients

• 2 cups leftover mashed potatoes
• 0.5 cups all-purpose flour
• 2 large eggs
• 2 teaspoons sesame oil , divided
• salt and ground white pepper to taste
• 1 tablespoon vegetable oil
• 4 large scallions , chopped
• 0.25 cups vegetable oil , or as needed

Instructions

1. 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. 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. 3 Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
4. 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.

Nutrition per serving