Crispy Mashed Potato Cakes

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I’ve always wanted a potato cake recipe like this, and I spent some time perfecting it. Would it be better to coat the mashed potato cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe — it takes just a few minutes to pull together if you have leftover mashed potatoes on hand — yielded the best results, and will be a potato pancake I go back to again and again. I hope you do, too.

Crispy Mashed Potato Cakes

51

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4

Crispy Mashed Potato Cakes

Ingredients

  1. 2 cups Celery Root, Potato and Apple Mash OR any leftover mashed potatoes
  2. 3 tablespoons all-purpose flour
  3. 1 egg
  4. ¼ cup chopped scallions
  5. 1-½ ounces Gruyere cheese, grated (or a hard, aged Gouda)
  6. 2 tablespoons extra-virgin olive oil

Instructions

Stir together mashed potatoes, flour, egg, scallions and cheese until well mixed (should be the consistency of a stiff batter).

Heat the oil in a large nonstick skillet over medium-high heat. Use a measuring cup sprayed with cooking spray to spoon a slightly heaping 1/4 cup potato mixture around the pan (allow space between them for air to circulate — you may have to cook in batches). Flatten gently with the back of the measuring cup.

Cook for 5-7 minutes, until bottom is crispy and browned when you peek, and then carefully flip each one. Continue to cook for 5-7 minutes on the second side. Remove from skillet and arrange on a platter or plates.

Notes

Cook time: 10-14 minutes

https://cook.nourishevolution.com/crispy-mashed-potato-cakes/

2018-08-15T13:01:03-06:00