Savory Mashed Potato Cakes

5
Servings
10m
Prep Time
3-6m
Cook Time
13m
Ready In


"This is a perfect way to use up those 'leftover' mashed potatoes. A great side dish; and, very easy to make. I like to serve them with a little sour cream; but, a creamy mustard horseradish sauce, or applesauce are also very good."

Original recipe yields 5 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (162.3 g)
  • Calories 253.6
  • Total Fat - 6.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 65.5 mg
  • Sodium - 210.9 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 3.1 g
  • Sugars - 2 g
  • Protein - 11.4 g
  • Calcium - 195.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.1 mg

Step 1

Potatoes ... Add the cold mashed potatoes to a large bowl, along with; the scallions, cheese, egg, parsley, 2-3 tablespoons of flour, a pinch of salt and pepper - and, mix to combine. Now, you want to have a 'stiff' or 'thick' mixture. Depending on how the leftover mashed potatoes were made; you may need to add a bit more seasoning (salt and pepper), or a bit more flour. You want to be able to take a spoon of the mixture, dip in the flour; then, roll into a ball. If they are too soft; they will fall apart in the pan. I don't make my potatoes too soft; so, 2-3 tablespoons of flour works best for me.

Step 2

Cakes ... I use a 'big heaping' tablespoon of the potato mix (probably close to 2 tablespoons), which I add to a bowl of flour (it will be a bit sticky, so don't worry); and roll it around until coated on all sides. Then, I roll the mix in my hand, until firm. It should be about the size of a golf ball. Then, make all your potato 'balls', and set to the side.

Step 3

Saute ... First, I really suggest a non-stick pan; it makes the saute very easy. Add about 1/4" of oil to the pan and bring to medium high heat. Remember, everything is cooked; you just need to get a golden crust, and make sure they are heated through.

Step 4

Once your pan and oil are hot; it's time to make the cakes. Add about 4-5 'balls' at a time to the pan, do NOT overcrowd; and press the cakes down, using a spatula. I like to make them about 1/2" thick. Too thin, and they don't get crisp enough - too thick, and they brown before the cake is completely warmed through. Remember, you want that cheese to be melted.

Step 5

Finish and Serve ... Remove the cakes from the pan; and, transfer to a plate lined with a paper towel to drain. Then, plate and serve. As I mentioned; I love sour cream and chives. Applesauce, or a horseradish mustard sauce is also very good. A perfect side dish to accompany just about any dishe. ENJOY!

Tips & Variations


No special items needed.

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