Leftover Mashed Potato Cakes
Transform your leftover mashed potatoes into deliciously crispy cakes with cheesy goodness and savory green onions. Perfect as an appetizer, side dish, or light meal.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes Make sure they are at room temperature.
- ½ cup grated cheese (cheddar recommended) Feel free to substitute with other cheeses.
- ¼ cup chopped green onions
- ¼ cup all-purpose flour Substitute with gluten-free flour if needed.
- 1 large egg Can be substituted with a flaxseed meal mixture for vegan.
- to taste Salt and pepper Don’t forget to season!
- as needed for frying Oil Vegetable or canola oil is recommended.
Instructions
Preparation
- Gather all your ingredients. Ensure your leftover mashed potatoes are at room temperature.
- In a mixing bowl, combine leftover mashed potatoes with grated cheese, chopped green onions, flour, and an egg. Season with salt and pepper.
- Mix the ingredients until they are evenly distributed but remain slightly chunky.
- Form the mixture into small cakes, about 2-3 inches wide.
Cooking
- Heat oil in a large skillet over medium heat, enough to coat the bottom of the skillet.
- Carefully place the formed cakes in the heated oil and fry for 3-4 minutes on each side until golden brown.
- Remove the cakes from the skillet and drain on paper towels to absorb excess oil.
Serving
- Serve hot, ideally with a side of sour cream, ranch dressing, or your favorite dipping sauce.
Notes
Store any leftover cakes in an airtight container in the refrigerator for up to three days. They can also be frozen for longer storage. To reheat, use a skillet or an oven to regain crispiness.