CHEESY MASHED POTATO CAKES
Potato cakes that are made with leftover mashed potatoes. These lovely Cheesy Mashed Potato Cakes that are soft from the inside, but golden and crispy from the outside!
Provided by Diana
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Boil the potatoes and mash them with a potato masher adding a pinch of salt and a bit of butter. Chill in the fridge until no longer warm.
- Add one egg, shredded cheddar cheese, chopped herbs like scallions, one clove of garlic (crushed).
- Mix all ingredients together and then divide into mixture into 100 gm portions each.
- Roll each portion into a ball then flatten it into a cake of about a 1.5-inch-thick.
- Lightly dredge each cake in cornstarch and fry in vegetable oil until golden brown and crispy on both sides.
- Transfer the cakes to a towel-lined plate and serve hot.
Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 67 mg, Fiber 4 g, ServingSize 1 serving
FRIED MASHED POTATO CAKES
Fried mashed potato patties. Yummy!
Provided by Vinniemama
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mashed potatoes, egg, flour, and salt together in a bowl.
- Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g
CRISPY MASHED POTATO CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
- Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
LOADED MASHED POTATO CAKES
Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite.
Provided by Teach09
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
- Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
- Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 16.2 g, Cholesterol 50.1 mg, Fat 12.1 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 6.1 g, Sodium 428.2 mg, Sugar 1.1 g
QUICK MASHED POTATO CAKES
What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen's spin on a classic!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MASHED POTATO CAKES
My mother often made this recipe and probably grew up with it in the Appalachian area of Tennessee. She usually served it on Monday, making use of leftover mashed potatoes from Sunday dinner. We used to eat this topped with brown gravy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 412 calories, Fat 19g fat (10g saturated fat), Cholesterol 247mg cholesterol, Sodium 886mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
MASHED POTATO CAKES
My mother used to make too many mashed potatoes, just so she'd have the leftovers to make these cakes. Now I do, too. They're very simple and a great way to use up leftover mashed potatoes.
Provided by LindaS
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients.
- If mashed potatoes are warm, chill for a couple of hours.
- Form into 4-6 patties about 1/2" thick.
- If mixture is too moist to form patties, add a little flour.
- Dip in flour.
- Saute slowly in butter, adding more as needed, until crispy on the outside and golden brown.
- Great with bratwurst, ham, meatloaf, or any meat that doesn't have gravy.
- Also good with bacon and eggs for breakfast.
Nutrition Facts : Calories 107.5, Fat 1.9, SaturatedFat 0.7, Cholesterol 55, Sodium 336.2, Carbohydrate 18.9, Fiber 1.7, Sugar 1.8, Protein 3.7
LEFTOVER MASHED POTATO CAKES
I searched the internet for a recipe to use up some left over mashed potatoes. This is what I found and made. It's simple, easy, and a great way to use up left over mashed potatoes. This is one recipe that I always come to when I have leftover mashed potatoes. I once made these and I wasn't serving them right away, so I let them cool down then I froze them. A few weeks later I removed them from the freezer let them defrost and they were just as good. I have even added leftover chicken pieces and leftover meatloaf to this and it was yummy.
Provided by daisygrl64
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg.
- Mix the beaten egg with the mashed potatoes.
- Stir in the dry ingredients.
- Add the milk and mix well.
- The batter should be very thick.
- Melt the shortening or heat the oil in a skillet.
- Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
- Brown on one side, over medium heat. Turn and brown on the other side.
- Serve with ketchup.
- These are great cold and served the next day.
Nutrition Facts : Calories 320.4, Fat 16.3, SaturatedFat 4.5, Cholesterol 96.2, Sodium 1611.5, Carbohydrate 35.9, Fiber 2.4, Sugar 1.9, Protein 7.7
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