Directions:

• Begin with 4 cups of mashed potatoes. If you don’t have any on hand, you can easily make some by boiling peeled potatoes until tender, then mashing them with a bit of butter and milk until smooth.
• In a large mixing bowl, combine the 4 cups of mashed potatoes, 2 cups of shredded mozzarella cheese, 1 large egg, 1/4 cup of all-purpose flour, and 2 1/2 tablespoons of chopped chives. Mix until all the ingredients are well incorporated.
• If your mashed potatoes are particularly creamy, you may need to add up to 1/2 cup of flour to achieve the right consistency for shaping the pancakes. The mixture should be thick enough to hold its shape but not too dry.
• Using your hands, form the mixture into small patties, about 3 inches in diameter. Make sure they are evenly shaped for even cooking.
• Place the plain bread crumbs on a plate. Dredge each pancake in the bread crumbs, ensuring they are fully coated. This will give them that irresistible crispy texture.
• In a frying pan, heat 2 tablespoons of light olive oil or canola oil over medium heat. You want the oil hot enough that it sizzles when you place a pancake in the pan.
• Carefully add the pancakes to the hot oil, leaving space between each one for flipping. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
• Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. Serve them warm with a dollop of sour cream on top or on the side for dipping.