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Crispy Mashed Potato and Green Onion Cakes

Yields 6 to 8 cakes
Time 15 min
These cakes are a great way to use excess mashed potatoes and are a yummy accompaniment to any meal. Or make them a little larger and flatter then top with grilled leftover turkey and gravy.
Ingredients
  • 1/2 cup leftover mashed potatoes
  • 1/3 cup shredded Parmesan
  • 3/4 cup dry bread crumbs, divided
  • 1 egg, beaten
  • 2 green onions, trimmed and minced
  • Chopped fresh flat-leaf parsley, to taste
  • 3 tablespoons all-purpose flour
  • 1/3 cup canola oil
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Method

Mix mashed potatoes with shredded Parmesan. 

Add half of bread crumbs, egg, green onions 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 bread crumbs and flour together. 

Coat both sides of potato cakes with bread crumb mixture.

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. 

Fry potato cakes, 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.

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.
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  • 1/2 cup leftover mashed potatoes
  • 1/3 cup shredded Parmesan
  • 3/4 cup dry bread crumbs, divided
  • 1 egg, beaten
  • 2 green onions, trimmed and minced
  • Chopped fresh flat-leaf parsley, to taste
  • 3 tablespoons all-purpose flour
  • 1/3 cup canola oil
Shop with Prime

Exclusively for Prime members in select ZIP codes.