chives or spring onions/scallions I used spring onions
oil for frying
sour cream and extra chives or spring onions/scallions to serve
Instructions
Mix together the mashed potatoes, egg, flour, spring onions and the salt and pepper.
Roll into balls then flatten it into a pancake about a ½-inch-thick.
Place the ½ cup of flour in a shallow dish and cover each pancake in the flour.
Heat 3 to 4 tablespoons of oil in a large frying pan over medium heat.
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, approx 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate.
Serve them topped with sour cream and garnished with additional chopped chives or spring onions.
Recipe by at https://laurasglutenfreekitchen.com/2019/03/gluten-free-mashed-potato-pancakes/