Cheesy mashed potato pancakes – with or without a Thermomix

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Cheesy mashed potato pancakes – with or without a Thermomix

Now I am not going to lie – we very rarely make this recipe here.

Not that it’s hard or lengthy to make – it’s actually pretty simple – but it requires LEFT OVER mashed potato and anyone who owns a Thermomix will know that the basic mashed potato recipe is so delicious and full proof, that leftovers very rarely exist.

You can obviously use fresh mash – but it’ll need to be chilled for this particular recipe. So be warned and allow extra time!

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

To freeze – freeze after step 3, defrost thoroughly before proceeding to step 4

Gluten-free – replace plain flour with gluten-free option.

Serves 12

Active time: 5 minutes – Total time: 10 minutes


  • 2 spring onions – top and bottom trimmed
  • 600g cooled mashed potato
  • 125g grated cheddar cheese
  • 1 egg
  • 100g plain flour
  • Vegetable oil for frying
  • Creme fraiche for serving

Let’s go…

  1. Place roughly chopped spring onions into mixing bowl and chop 5 seconds / speed 5. Scrape down the sides.
  2. Add 600g mashed potato, 125g cheddar cheese, 1 egg and 3 tbsp plain flour. Mix for 10 seconds / speed 4.
  3. Using your hands, divide the mixture into 12. Flatten each portion into a pancake about 1cm thick.
  4. Cover both sides of each pancake with the remaining flour.
  5. Heat up vegetable oil in a frying pan.
  6. Fry the pancakes until they’re golden brown on both sides, approximately 3 to 4 minutes.

During step 2, you can ‘load’ the pancakes with all sorts of ingredients:

  • fried onions & bacon bit
  • ham, pepperoni, chicken
  • peppers of any colour, sundried tomatoes, sweetcorn
  • herbs such as fresh basil, oregano
  • pretty much any cheese: mozzarella, halloumi, feta, gruyere

Serve with a dollop of creme fraiche and some more chopped spring onions.


Delicious. Bon appetit x

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