Quick Mashed Potato Cakes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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!
Ingredients
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1 large egg white, lightly beaten
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1 cup mashed potatoes (with added milk and butter)
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1 tablespoon all-purpose flour
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2-1/2 teaspoons finely chopped green onion
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1/2 teaspoon minced fresh parsley
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1/8 teaspoon salt
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1/8 teaspoon pepper
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Butter-flavored cooking spray
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1 teaspoon butter
Directions
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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.
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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.
Nutrition 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.
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