Description
Crispy, golden potato cakes made with mashed potatoes – a delicious way to transform leftover potatoes into a new meal.
Ingredients
Scale
- 3 cups cold mashed potatoes
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil for frying
- Salt and pepper to taste
- Optional herbs and seasonings
Instructions
- Ensure mashed potatoes are completely cold
- Mix cold mashed potatoes with egg and flour until well combined
- Form mixture into small, flat cakes
- Heat oil in a skillet over medium heat
- Cook potato cakes for 2-3 minutes per side until golden brown
- Remove and drain on paper towels
Notes
- For egg-free version, use 2 tablespoons aquafaba or a flax egg
- For gluten-free version, substitute with rice flour or cornstarch
- Add pre-cooked meat if desired
- If mixture is too wet, add more flour gradually
- Best reheated in a skillet or air fryer
- Can be made with instant mashed potatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 potato cake
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg
Keywords: potato cakes, leftover mashed potatoes, crispy potato patties, easy side dish
