Potato Pancakes with a Sri Lankan Twist

A Leftovers Experiment Worth Repeating

Potato Pancakes with a Sri Lankan Twist

This morning, I found myself thinking about all the pancakes that have been popping up over the past week for Shrove Tuesday. But my inspiration came not from tradition, but from necessity—a bowl of leftover mashed potatoes in the fridge and the desire to create something delicious for a lazy Saturday brunch.

Instead of the usual flour-based pancakes, I leaned into the flavours of Pol Roti, Sri Lanka’s beloved coconut flatbread. In traditional Pol Roti, freshly grated coconut brings richness and texture, but in my version, mashed potato played that role—binding the mixture together while adding a soft, pillowy interior. Pol Roti is often enjoyed for breakfast with Lunu Miris, a fiery onion sambal, or Pol Sambal, a vibrant coconut relish. My take, however, was served with a softly boiled egg, a spoonful of fermented chili sambal I had left over, and a few slivers of red onion for a sharp, fresh contrast.

And it worked. The crispy golden pancakes, with their gentle heat from the chili flakes and the deep, savoury hit of Maldive fish, made for the most satisfying bite.

Here’s how I made them:

Potato Pancakes

Potato Pancakes with Sri Lankan Flavours

Ingredients:

• 1 cup mashed potato

• 1 egg, beaten

• ⅓ cup plain flour

• ¼ cup finely sliced garlic chives

• ½ tsp Maldive fish flakes

• 1 tsp chili flakes - or to taste

• Salt and pepper, to taste

• Oil, for frying

To serve:

• Soft-boiled eggs

• Fermented chili sambal (or any spicy relish)

• Thinly sliced red onion

Method:

1. In a bowl, combine the mashed potato, egg, flour, garlic chives, Maldive fish, chili flakes, salt, and pepper. Mix well until everything is evenly incorporated.

2. Heat a little oil in a frying pan over medium heat.

3. With wet hands, form the mixture into small patties, then gently place them into the hot oil. Flatten slightly with a spatula.

4. Cook until golden brown on one side, then carefully flip and cook the other side until crisp and golden.

5. Remove from the pan and drain on kitchen paper.

6. Serve warm with a soft-boiled egg, a spoonful of sambal, and a scattering of red onion. If you made my fermented chili sambal from this week’s Apéro post, this is the perfect way to enjoy it—its deep, tangy heat cuts beautifully through the richness of the pancakes.

Sri Lankan inspired Potato Pancakes

Crisp on the outside, soft in the middle, and bursting with the warm, savoury notes of Sri Lanka, these pancakes are a new favourite at my table. And just like Pol Roti, they’re endlessly adaptable—next time, I might add a handful of grated coconut back into the mix or swap the chilli flakes for finely diced green chili for a brighter heat.

A reminder, perhaps, that some of the best things come not from planning, but from playing with what’s already in front of you.

Would love to hear—what’s your favourite way to use up leftover mashed potatoes?

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