Mashed Potato and Broccoli Raab Pancakes

• 2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)
• 1 1/2 cups finely chopped steamed or blanched broccoli raab
• 1/4 cup chopped chives
• 1 teaspoon baking powder
• Salt and freshly ground pepper to taste
• 13 to 1/2 cup freshly grated Parmesan, to taste
• 3 heaped tablespoons all-purpose flour
• 2 eggs
• 3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

1. In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour.
2. Beat the eggs and stir in.
3. Begin heating a large heavy skillet over medium heat.
4. Heat the oven to 300 degrees.
5. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan.
6. Gently flatten the mounds slightly with the back of a spoon or a spatula but dont worry if this is hard to do if they stick -- because when you flip them over you can flatten them into pancakes.
7. Brown on the first side about 2 or 3 minutes and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes.
8. Brown on the other side and remove to a baking sheet.
9. Continue with the remaining potato mixture, adding oil to the pan as necessary.

potatoes, broccoli raab, chives, baking powder, salt, parmesan, allpurpose, eggs, sunflower oil

Taken from cooking.nytimes.com/recipes/1015734 (may not work)