Description
These mashed potato cakes are crispy on the outside, fluffy and pillowy on the inside. Perfect with leftover mashed potatoes!
Ingredients
Scale
- 2 cups cold or room temperature mashed potatoes
- 1 large egg, whisked
- 2 garlic cloves, minced
- 5 scallions, finely chopped
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3Â tablespoons vegetable oil
Instructions
- In a large bowl, mix mashed potatoes, egg, garlic, scallions, salt and pepper. Divide the mixture into 8 equal portions and use your hands to form 1/2-inch thick patties.
- In a large pan over medium high heat, add oil.
- Coat each patty with flour and add to the pan. You may need to do this in two batches (my pan could only handle 4 patties at a time).
- Cook on each side for about 6 minutes, or until golden brown, flip the patties and cook again for about the same amount of time.
- Transfer to a plate and serve.
Notes
These pan fried mashed potato cakes taste best right out of the pan – but will keep in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 potato cake
- Calories: 89
- Sugar: 0.6 g
- Sodium: 334.8 mg
- Fat: 3.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 12.5 g
- Fiber: 1.2 g
- Protein: 2.3 g
- Cholesterol: 25.9 mg
