Mashed Potato Cakes
Light & Tasty
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What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen’s spin on a classic!
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 egg white, lightly beaten
- 1 cup mashed potatoes (with added milk and butter)
- 1 tablespoon all-purpose flour
- 2-1/2 teaspoons finely chopped green onion
- 1/2 teaspoon minced fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Butter-flavored cooking spray
- 1 teaspoon reduced-fat butter
Directions:
In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat.
Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm. Yield: 2 servings.