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Quick Mashed Potato Cakes

 Quick Mashed Potato Cakes
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!
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 egg white, lightly beaten
  • 1 cup mashed potatoes (with added milk and butter)
  • 1 tablespoon King Arthur Unbleached 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.