In a bowl, add the mashed potatoes, a few chopped green onions, the fried bacon (chopped finely), the grated cheese, season with salt, black pepper, paprika and oregano to taste.
Transfer the mixture to a tray lined with parchment paper, level the surface and place in the freezer for 30 minutes.
Remove the tray and, using a round mold or a glass, form pancakes.
Roll each cheese pancake in flour, egg and breadcrumbs.
Fry in a well-heated pan over medium to low heat until nicely browned.
Meanwhile, prepare the sauce.
In a bowl, mix 1 teaspoon of mustard with 2 tablespoons of sour cream.
Serve cheese pancakes with sour cream and mustard sauce.
