Crispy Mashed Potato and Scallion Cakes

Crispy Mashed Potato and Scallion Cakes

Yields 6 to 8 cakes

Hmmm...crispy, cheesy, with a hint of scallion. These cakes are a great way to use excess mashed potatoes and a yummy accompaniment to any meal. Or make them a little larger and flatter then top with grilled leftover turkey and gravy.

  • 1/2 cup leftover mashed potatoes
  • 1/3 cup shredded Parmesan cheese
  • 3/4 cup breadcrumbs
  • 1 egg
  • 2 scallions, trimmed and minced
  • Chopped fresh parsley, to taste
  • 3 tablespoons flour
  • 1/3 cup canola oil
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To prepare potato cakes, mix mashed potatoes with shredded Parmesan. Add half of breadcrumbs, egg, scallions and parsley to the potato mixture. Stir to mix well and set aside. Form potato mixture into 4-inch cakes about 1/2 inch thick. Mix remaining breadcrumbs and flour together. Coat both sides of potato cakes with breadcrumb and flour mixture evenly.

Heat oil in a large non-stick skillet over medium-high heat - the oil is ready when you drop a small amount of flour and crumb mixture and it sizzles in the pan. Sauté potato cakes in the pre-heated oil, 4 to 5 minutes per side, until light brown and crispy. Drain potato cakes and pat with a paper towel to remove excess oil. Serve warm with applesauce or chive oil.

Nutritional Info: 
Per Serving:160 calories (100 from fat), 11g total fat, 1.5g saturated fat, 30mg cholesterol, 400mg sodium, 12g carbohydrate (0g dietary fiber, 0g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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