Description
If you have some leftovers of mashed potatoes, don’t waste them. You can make an entirely new meal out of it for the next day. Surprisingly, it could be one of the best dishes and a traditional one. You can make it in just 30 minutes and enjoy a cheesy potato meal. We call it potato cakes, and they can go as a side dish as well. If you have a big gathering or are making something for a potluck, you can always go for it.
Ingredients
3 cups of mashed potatoes
Salt and pepper to taste
1–2 cups of flour
Shredded cheese (you can use both cheddar and mozzarella, but we are using the cheddar one)
Vegetable oil (you can use based on whether you want to deep fry it or cook with very little oil)
Optional ingredients: ranch, garlic, bacon, ham, green chilies, coriander, parsley, etc.
Optional topping: sour cream
Instructions
Add the mashed potatoes to a large bowl. Add one cup of flour, eggs, and cheese to it and mix well.
Slowly add some more flour to make sure the mixture is thick enough to shape. It shouldn’t be too runny or too thick—it should hold its shape when frying.
In a skillet, add some vegetable oil. With a spoon, take the mixture and place it in the skillet. Shape it like a pancake using the spoon.
Cook on medium flame. Once golden brown, flip to the other side. Cook well, then transfer to a plate. Use a tissue to remove excess oil from the patty.
Top the potato patties with sour cream and garnish with green onions. Serve hot and fresh with any dip, chili sauce, or ketchup.
Notes
If your mashed potatoes are too runny, add flour gradually until the right consistency is achieved.
You can experiment with different cheeses for varied flavors.
This recipe works well with leftover mashed potatoes from a restaurant or homemade ones.
Nutrition
- Serving Size: 1 potato cake
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg