0 from 0 votes
Garlic Mashed Potato Cakes
These garlic mashed potato cakes make a fabulous way to use leftover mashed potatoes. Instead of wasting, it turns your leftovers into a tasty new treat!
Prep Time
9 mins
Cook Time
9 mins
Total Time
15 mins
Servings: 8
Calories: 345 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 cups cornflakes crushed and divided
- 2 cups leftover mashed potatoes
- 2 tablespoons garlic, minced or 1 ½ to 2 teaspoons garlic powder
- ¼ cup green onions, thinly sliced
- ½ cup shredded carrots diced or mashed work great too
- ½ cup frozen corn
- 1 large egg
- 1 cup vegetable oil for frying
Serving
- Sour Cream or Greek yogurt
Instructions
- Crush all of the cornflakes. Set aside 1 cup to add to potatoes. Place remaining 2 cups of crushed cornflakes on a plate. Set aside.
- In a medium mixing bowl, add 1 cup crushed cornflakes, mashed potatoes, onions, carrots, corn and egg. Combine.
- Make patties that are ¾-inch thick and about 4 inches across.
- Press patties into cornflake mixture until totally coated. Set aside.
- Heat oil in frying pan on medium heat until you can flick a drop of water in it and it dances.
- Place patties in oil for approximately 3 minutes per side or until golden brown. When the potato cakes are done, use a slotted spatula to transfer them from the pan to the plate or baking sheet lined with paper towels. Allow the potato cakes to drain the excess oil.
- Serve with sour cream.
Cup of Yum
Notes
- Want to know what to serve with these mashed potato cakes? Now I know you answered yes to that question and for that reason I created a list for you to look at. Choices a plenty...and super yummy ones at that!
- For a nice golden brown crust and a fully cooked center make sure the oil is hot before cooking.
- Always use cold, leftover mashed potatoes for a firmer texture. This will ensure they hold together better during cooking.
- Use a scoop or measuring spoon to form uniform-sized potato cakes. This will help them cook more evenly.
- Cool the potato cakes in the refrigerator after mixing and shaping for at least half an hour will help them hold their shape together during frying.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
16g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
95mg
(4%)
Potassium
320mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1591IU
(32%)
Vitamin C
15mg
(17%)
Calcium
19mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 95mg | 4% |
| Potassium | 320mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1591IU | 32% |
| Vitamin C | 15mg | 17% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.