Stir the mashed potato, cheese, spring onions, egg and 3 tablespoons of flour in a large bowl until all ingredients combine.
Divide the mixture into 12 portions. Roll each into a compact ball and flatten it into a pancake about ½ inch thick.
Place the remaining ½ cup of flour in a shallow dish and carefully coat each pancake.
Heat 3 to 4 tbsp of vegetable oil in a large pan over medium heat. Wait until the oil is nice and hot and then fry the pancakes in batches until they're golden brown and crispy on both sides. This should roughly take 3 to 4 minutes. (Add more oil to the pan when required).
Transfer to plates lined with paper towels, sprinkle with a pinch of salt and serve.
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