Potato pancakes reinvented: Easy ways to delicious zero-waste meals

Potato pancakes are considered a simple yet labour-intensive dish. Even though fewer and fewer people use a classic grater, having replaced it with modern devices, we don't particularly enjoy this task. For anyone who agrees, there are pancakes made from cooked potatoes. Soft, delicate, and very filling. Moreover, you don't have to fry them in a pan.

Recently, I wrote about pancakes with cottage cheese. Today, I have an idea for even simpler potato pancakes made from cooked potatoes. Their preparation is incredibly straightforward. We have two suggestions.

Potato pancakes are a "zero waste" dish. Do you have leftover potatoes from dinner? You can quickly prepare them again. You can make them even when the fridge is empty; you only need a few ingredients. It's also a good idea to plan such pancakes. In that case, cook extra potatoes the day before.

Potato pancakes made from previously cooked vegetables impress primarily with their ease of preparation and taste. They melt in your mouth and can be served in various ways, like traditionally prepared pancakes. They make a great accompaniment to meat sauce, but they can also be served with smoked salmon and sour cream.

The recipe for pancakes from previously cooked potatoes is quite intuitive. Start by passing the vegetables through a ricer, then add an egg, a bit of buttermilk, and flour—just enough so the batter is thick enough to be spooned. Don't have time for frying? You can also bake these pancakes in the oven at 200°C for 20 minutes. They will be much healthier.

An even more straightforward method? Scrub the potatoes thoroughly and cook until soft. If the skin is thick, you can peel them beforehand. After cooking, drain them and set aside to cool slightly. Place them on a baking sheet lined with parchment paper when they are no longer hot but still warm. Using a fork or glass, mash the potatoes to create not-too-thin pancakes—season with salt, pepper, and your favourite spices. Paprika in various forms, Provençal herbs, or even a bit of curry will work wonderfully here. Place in an oven preheated to 200°C and bake for about 20 minutes until they become crispy.