Quick Mashed Potato Cakes Recipe

4 3 6
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Quick Mashed Potato Cakes Recipe

Read Reviews
4 3 6
Publisher Photo
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!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL 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 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.
Originally published as Mashed Potato Cakes in Light & Tasty October/November 2007, p37

Nutritional Facts

2 each: 155 calories, 6g fat (3g saturated fat), 14mg cholesterol, 525mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Mashed Potato Cakes in Light & Tasty October/November 2007, p37

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Reviews forQuick Mashed Potato Cakes

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MY REVIEW
gunslinger User ID: 544392 265435
Reviewed May. 2, 2017

"Made these with some leftover bacon mashed potatoes. They were good, I usually add half flour and half cornmeal to mine and I like that combination better. I also used a whole egg instead of whites. Good way to use up a small amount of leftover mashed potatoes."

MY REVIEW
kgburgess User ID: 2727982 78241
Reviewed Feb. 16, 2012

"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."

MY REVIEW
jmkasprak User ID: 2880256 98718
Reviewed Nov. 27, 2011

"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."

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