Mashed Potato Cakes
Made with creamy leftover mashed potatoes blended with egg and a little flour to bind them, and encrusted with parmesan and panko bread crumbs for a perfect golden brown, crisp exterior. Biting through each layer you'll enjoy a superior duo of satisfying textures and rich flavors.
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper
- 1/2 cup Panko bread crumbs
- 1/2 cup finely shredded parmesan cheese
- 3 Tbsp olive oil
- 1/4 cup natural sour cream
- 1 1/2 Tbsp minced fresh chives )
Instructions
- 1
Add mashed potatoes to a medium mixing bowl. Drizzle over whisked egg, then evenly sprinkle over flour, baking powder, garlic powder, onion powder, plus salt and pepper to taste.
- 2
Using a fork gently toss and stir mixture until it comes together (careful not to overwork it so potatoes don't become gluey). If needed you can add a few more tablespoons of flour for mixture to hold together better.
- 3
Scoop out potatoes using a 3 Tbsp cookie scoop, and drop onto parchment paper or a greased cookie sheet.
- 4
In a shallow bowl toss together Panko bread crumbs and parmesan cheese.
- 5
Heat 1 1/2 Tbsp olive oil 12-inch non-stick skillet slightly over medium heat.
- 6
Spray hands with non-stick cooking spray and working with one portion of mashed potatoes, shape it into an even disk about 2 1/2 to 3-inches and transfer to panko parmesan mixture lightly pressing in to coat each side.
- 7
Cook 6 potato cakes at a time about 1 1/2 to 2 minutes per side until golden brown on bottom. Flip to opposite side and cook until golden brown on opposite side. Transfer to a plate. Repeat cooking process with the additional 1 1/2 Tbsp oil and remaining 6 potato cakes.
- 8
Serve warm drizzled with sour cream and sprinkled chives.