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Mashed potato pancake

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This is the best way to use up leftover mashed potatoes. This cheesy mashed potato pancakes recipe is well loved by everyone in our family. This is just about the only way that my kids will eat mashed potatoes and by “eat,” I mean they wolf them down! There’s just something about that beautiful cheese pull with each one that makes these completely irresistible. Potato pancakes are quick and easy to make and have the simplest ingredients. Sometimes the best recipes are the simplest and YES, it’s totally worth it to make mashed potatoes just to have these mashed potato pancakes! P.S. Don’t miss the sweet little taste test with my son at the end of the video!  Watch How To Make Mashed Potato Pancakes: Play Video All that melty cheese! I want these all over again. Seriously my friends, these are GOOD! I love how forgiving these potato pancakes are. We usually wing it and “eye-ball” the recipe except for when we measured everything just for you! Ingredients for Mashed Potato Pancak...
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Soups

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Mixed  bean Soup: INGREDIENTS: 1 tbsp vegetable oil 1 red onion,halved and sliced 100 g potato,diced  1 carrot,diced 1 leek, sliced 1 green chilli,sliced 3 garlic cloves,crushed 1 tsp ground coriander 1 tsp chilli powder 4 cups vegetable stock 450 g mixed canned beans salt and pepper  2 tbsp chopped coriander(cilantro) to garnish H eat the vegetable oil in a large saucepan and add the prepared onion,carrot and leek  saute for about 2 minutes,stirring , until the vegetables are slightly softened.A dd the sliced chilli and crushed garlic and cook for a further 1 minute. Stir the ground coriander,chilli power and the vegetable stock.Bring the soup to the boil,reduce the heat and cook for 20 minutes or until the vegetables are tender. Stir in the beans,season well with salt and pepper and cook for a further 10 minutes,stirring occasionally.Transfer the soup to a warm tureen or individual bowls,garnish with chopped coriander(cilantro) and serve . cooking tips serve this s...
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