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Quick Mashed Potato Cakes Recipe

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!

This recipe is:

Healthy

Quick

Diabetic Friendly

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Quick Mashed Potato Cakes Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

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 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.

Nutritional Facts 2 potato cakes equals 147 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 497 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Mashed Potato Cakes in Light & Tasty October/November 2007, p37

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Quick Mashed Potato Cakes

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Reviewed on Feb. 16, 2012 by kgburgess

This recipe was fine, but I'm not sure it was worth the time to make since it didn't taste much different from just eating the mashed potatoes. I quadrupled the recipe to serve 5 people for two meals. It took forever to cook the 16 patties 4 at a time in the skillet. It just wasn't worth the effort for a whole family. I'd have been just as happy with straight-up mashed potatoes! We had it with meatloaf. Also, my 2 youngest kids wouldn't eat it any more than they eat mashed potatoes.

Reviewed on Nov. 27, 2011 by jmkasprak

Loved the green onion and parsley. I doubled the batch, using just one whole egg. Depending on the consistency of your mashed potatoes, you'll need to adjust the flour. I had Yukon gold mashed potatoes, which were very creamy, so I added extra flour and bread crumbs so the cakes wouldn't fall apart.