Potato pancakes: a tasty dish that can be prepared in just a few minutes

Set a wire cooling rack on top of a layer of paper towels on the counter next to your stove. After cooking, place the potato pancakes here; the excess oil will drain out, preserving their crispiness (rather than making them mushy).
Blend and put together
In a large mixing basin, combine the mashed potatoes, garlic, onion, eggs, flour, salt, pepper, and thyme. Combine well by mixing with a wooden spoon or rubber spatula.
If the batter is too dry and crumbly, include one additional beaten egg. To dry out a moist mixture, just add a little more flour and stir.
Take about half a cup of the ingredients (using a 1/2 cup measuring cup or a 4 oz cookie scoop) and shape it into a patty that is approximately 1/2 inch thick. Patties should be placed on a baking sheet or plate that has been prepared. Repeat process until all of the potato mixture is utilized.
Make a meal
When a big skillet is heated, add the vegetable oil and cook it over medium-high heat.
The patties should be cooked for four to five minutes in the heated oil, flipping once, until they are browned and fully done.
I recommend cooking no more than four patties at a once in a skillet that's large enough to accommodate them without crowding the pan, since doing so will prevent the patties from getting the gorgeous golden brown outside.
Place the cooked patties on the wire cooling rack and keep cooking in batches until there are no more burgers.
After a couple of batches, if the skillet seems dry, you may add a little more oil if needed.


First things first, peel the potatoes and chop them into bite-sized pieces. Next, boil them.
Add eggs, salt, pepper, mashed potatoes, breadcrumbs, grated cheese, chopped parsley, and mash until smooth.
3. Use butter-coated hands to form pancakes.
4. Cook, oil-side down, for three to five minutes.
5. Combine mayonnaise, soy sauce, and chopped garlic to make a sauce to go with it.