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1
Set a large pot of water to boil.
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2
Peel and cube the potatoes and add them to the boiling water.
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3
Allow to cook (10 or so minutes) until tender when tested with a knife.
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4
Drain the potatoes and return to the still-warm pot and allow excess water to steam off.
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5
Meanwhile, place the onion, garlic, and cilantro in your food processor and pulse until finely chopped (or chop very finely by hand).
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6
Remove the now-dry potatoes to a large mixing bowl and pour the fine herby mixture on top.
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7
Use your masher for what it was made for until the mixture is still a bit lumpy.
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8
Add the egg and the sour cream and mash briefly.
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9
Then add the dry ingredients--bread crumbs, pancake mix, Parmesan cheese, and seasonings--and mix thoroughly with a spoon or spatula.
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10
The mixture should be a bit sticky but dry enough to roll into balls.
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11
If it seems too wet for this, add additional Bisquick in 2 Tb increments until it can be handled.
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12
Heat a large skillet and grease with a thin layer of olive oil or butter (I use half of each).
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13
Form heaping Tablespoon-sized balls of the potato mixture.
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14
Press lightly to flatten and then place them in the heated skillet leaving some space between each.
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15
Cook to golden-brown before flipping (2-3 minutes) and repeat for the other side.
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16
Remove cooked pancakes to paper towels.
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17
Serve topped with sour cream!
