Mashed Potato Cakes
User Reviews
5
Mashed Potato Cakes
Description
The Mashed Potato Cakes recipe blends soft mashed potatoes with fresh vegetables like peas, grated carrot, diced bell pepper, and red onion, seasoned with garlic powder, kosher salt, and black pepper. After forming the mixture into patties, they are pan-fried in butter until a golden crust forms on each side, adding textural contrast. This method provides a pleasant combination of tender interior and crispy outside. The use of chopped parsley brightens the flavor. Serving suggestions include topping with sour cream or chives for extra creaminess and freshness.
The vegetables contribute a mild sweetness and subtle crunch, balancing the softness of the mashed potatoes. Cooking each batch separately allows the cakes to brown evenly without overcrowding the pan. Butter adds richness and helps achieve the crispy crust. This recipe is flexible, accommodating additions such as bacon, cheese, or different vegetables to customize the flavor profile.
These potato cakes are best enjoyed freshly cooked to retain their crispiness, but they reheat well in a microwave if needed. To prevent sticking when shaping and flattening the patties, greasing the spatula with butter or oil is recommended.
Ingredients
- 2 cups potato mashed
- 1/2 cup all-purpose flour
- 2 egg
- 1/2 cup peas frozen
- 1/2 cup carrot about 1 carrot, grated
- 1/2 cup bell pepper about 1/2 bell pepper, diced
- 1/2 cup red onion diced
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon parsley chopped, fresh
- 2 tablespoons butter plus more if needed
Instructions
- In a large bowl, combine all ingredients (except for butter) and stir until well combined.
- Heat the two tablespoons of butter in a large, heavy skillet (such as cast iron) over medium-high heat until melted.
- Use a disher scoop (or 1/4 cup measure) to scoop out the potato mixture and add to the skillet. Use the back of a spatula to flatten the patty out so it's about 1/2" thick.
- Fry for about 3 minutes, or until golden brown, then flip over and cook for another 3 minutes. Remove to a plate.
- Repeat with remaining potato mixture, adding more butter to the skillet if needed.
- Serve hot, topped with sour cream and chopped herbs or chives, if desired.
Notes
- Grease your spatula with butter or oil if the potato mixture sticks while flattening the cakes.
- Serve the potato cakes immediately for the best crispy texture; leftover cakes can be reheated in the microwave.
- You can customize the cakes by adding roasted vegetables, bacon, cheese, or jalapeños to the potato mixture.
- For cooking efficiency, use two skillets to fry batches simultaneously without overcrowding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 97mg | 32% |
| Sodium | 709mg | 30% |
| Potassium | 549mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3773IU | 75% |
| Vitamin C | 59mg | 66% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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