Description
These crispy, golden-brown Potato Cakes are the perfect way to use up leftover mashed potatoes. Fluffy on the inside and pan-fried to perfection on the outside, they make a delicious snack, appetizer, or side dish.
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups prepared mashed potatoes
- 1 cup shredded cheddar cheese
- ⅓ cup green onion, thinly sliced
- 1 egg
Instructions
- In a small bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper. Set aside.
- In a large mixing bowl, combine mashed potatoes, the flour mixture, cheddar cheese, green onion, and egg. Mix until fully combined.
- Heat a 12-inch skillet over medium heat and lightly spray with cooking spray (or use a bit of oil).
- Using a ¼ cup measuring cup, scoop out the potato mixture and shape it into ½-inch thick round cakes about 3 inches wide.
- Working in batches, pan-fry 3–4 cakes at a time, cooking each side for 4–5 minutes or until deep golden brown. Add more cooking spray or oil as needed between batches.
- Remove from skillet and place on a paper towel-lined plate or baking sheet. Serve warm, garnished with green onion and a dollop of sour cream, if desired.
Notes
- Makes about 12 potato cakes.
- For frying, you can also use olive oil, avocado oil, or butter—just be cautious with butter’s low smoke point.
- Great use for leftover mashed potatoes; avoid overly wet potatoes for best texture.
Nutrition
- Serving Size: 1 potato cake
- Calories: 140
- Sugar: 1g
- Sodium: 257mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
