Cheesy Potato Pancakes

Name: Shore Lunch
Telephone: +

Recipe tags: breading-batter mix, easy difficulty, breakfast, skillet

2 cup	Shore Lunch^® Original Recipe Fish Breading/Batter Mix
2 cup	prepared mashed potatoes
¼ cup	diced chives
1 tsp	Better Than Bouillon® Low Sodium Chicken Base
2 Tbsp	freshly chopped parsley
2 cup	shredded cheddar cheese
2	large eggs, beaten
1 Tbsp	water
½ cup	vegetable oil

1

Add the mashed potatoes, chives, chicken base, parsley and cheese to a medium sized mixing bowl, stir to combine.
2

Whisk the eggs and the water together in a shallow dish.
3

Sift the breading into a shallow dish.
4

Using a tablespoon scoop the mashed potatoes, about 1 ½ inch round, and place onto a baking sheet. Flatten each round to ¼ inch thick. Refrigerate the pancakes for 15 minutes or until firm.
5

Dip each pancake into the egg wash then dredge in the breading.
6

Heat the oil in a large skillet over medium high heat.
7

Carefully add 3-4 pancakes to the skillet and fry for 2 minutes per side. Continue until all the pancakes are cooked.
8

Serve immediately.

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