Description
These Easy Crispy Pan-Fried Mashed Potato Cakes are a delicious way to use up leftover mashed potatoes. With a crispy exterior and a creamy interior, these cakes are perfect as a side dish or a snack.
Ingredients
Units
Scale
Main Ingredients:
- 2 cups cold left-over mashed potatoes
- 1 large egg, lightly beaten
- 1/3 cup flour or as needed to make a sticky dough
Optional Ingredients:
- 1/4 cup minced fresh parsley
- 1/4 cup minced green onion
- Salt and pepper to taste
- 1/2 cup or as needed, Panko bread crumbs
- 1 – 2 tablespoons olive oil
- 1 teaspoon butter (optional)
Instructions
- Prepare the mixture: In a bowl, mix mashed potatoes, beaten egg, flour, parsley, green onion, salt, and pepper until well combined.
- Shape the cakes: Form the mixture into small patties and coat them with Panko breadcrumbs.
- Fry the cakes: In a skillet, heat olive oil and butter over medium heat. Fry the potato cakes until golden brown on both sides.
- Serve: Drain excess oil on a paper towel and serve the potato cakes hot.
Notes
- You can customize the flavor by adding different herbs or spices to the mixture.
- For a healthier version, try baking the potato cakes instead of frying.
Nutrition
- Serving Size: 1 cake
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg