Best 4 Sauteed Mashed Potato Cakes Recipes
**Savory and Crispy Sauteed Mashed Potato Cakes: A Culinary Delight**
Indulge in the delightful medley of flavors and textures presented by these delectable Sauteed Mashed Potato Cakes. Crafted with love and attention to detail, these culinary gems elevate the humble mashed potato to new heights. Savor the crispy golden exterior that yields to a soft, fluffy interior, complemented by a savory blend of herbs and seasonings. Whether served as a hearty breakfast, a satisfying lunch, or a delectable dinner side, these potato cakes promise to tantalize your taste buds and leave you craving more. With three enticing variations – Classic, Cheesy, and Veggie-Packed – this recipe offers something for every palate. Embark on a culinary journey and discover the joy of these versatile and irresistible potato cakes.
CHEESY MASHED POTATO CAKES
Potato cakes that are made with leftover mashed potatoes. These lovely Cheesy Mashed Potato Cakes that are soft from the inside, but golden and crispy from the outside!
Provided by Diana
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Boil the potatoes and mash them with a potato masher adding a pinch of salt and a bit of butter. Chill in the fridge until no longer warm.
- Add one egg, shredded cheddar cheese, chopped herbs like scallions, one clove of garlic (crushed).
- Mix all ingredients together and then divide into mixture into 100 gm portions each.
- Roll each portion into a ball then flatten it into a cake of about a 1.5-inch-thick.
- Lightly dredge each cake in cornstarch and fry in vegetable oil until golden brown and crispy on both sides.
- Transfer the cakes to a towel-lined plate and serve hot.
Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 67 mg, Fiber 4 g, ServingSize 1 serving
FRIED MASHED POTATO CAKES
Fried mashed potato patties. Yummy!
Provided by Vinniemama
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mashed potatoes, egg, flour, and salt together in a bowl.
- Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g
MASHED POTATO CAKES
My mother often made this recipe and probably grew up with it in the Appalachian area of Tennessee. She usually served it on Monday, making use of leftover mashed potatoes from Sunday dinner. We used to eat this topped with brown gravy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 412 calories, Fat 19g fat (10g saturated fat), Cholesterol 247mg cholesterol, Sodium 886mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
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!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 155 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold, as they mash well and hold their shape when cooked.
- Cook the potatoes thoroughly: Make sure the potatoes are fully cooked before mashing them. This will prevent the cakes from falling apart.
- Mash the potatoes until smooth: Use a potato ricer or a fine-mesh sieve to get a smooth and lump-free mashed potato mixture.
- Season the mashed potatoes well: Add salt, pepper, and other seasonings to taste before forming the cakes.
- Chill the mashed potato mixture: Refrigerate the mashed potato mixture for at least 30 minutes before forming the cakes. This will help them hold their shape better.
- Form the cakes carefully: Use a spoon or your hands to form the cakes, making sure they are evenly shaped and not too thick.
- Pan-fry the cakes until golden brown: Heat a non-stick skillet over medium heat and cook the cakes until they are golden brown on both sides.
- Serve the cakes warm: Serve the mashed potato cakes immediately with your favorite toppings, such as sour cream, salsa, or guacamole.
Conclusion:
Sauteed mashed potato cakes are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are easy to make and can be customized with a variety of toppings and seasonings. With the right ingredients and a little bit of effort, you can create a delicious and memorable meal that everyone will enjoy.
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