Cheese & Onion Potato Cakes (from leftover mashed potatoes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 C. leftover mashed potatoes (plain, no milk, butter or salt used during original prep)1 raw egg1/4 C. skim milk1/2 to 3/4 C. flour4 Tbsp. Parmesan1/2 C. sharp shredded cheddar cheese1/4 C. diced green onionSalt & pepper to tastePan sprayOptional: Fresh parsley or cilantro in dough and/or served on top for extra flavor boost.
Mix all ingredients into stiff, wet dough. Medium heat non-stick pan, spray lightly with oil. Scoop about 1/2 cup's worth into palm, shape into ball and place in pan, carefully flatten with fingers. Cook about 5 minutes, until crisp. Hold up cake with spatula in one hand, spray pan with the other hand then flip over cake. Cook for about 5 more minutes, until crisp. Serve.
Serving Size: Makes 8 (1/2 Cup) Servings
Note: Try one test cake on pan first... If sticking too badly, add more flour to the mixture.
Serving Size: Makes 8 (1/2 Cup) Servings
Note: Try one test cake on pan first... If sticking too badly, add more flour to the mixture.
Nutritional Info Amount Per Serving
- Calories: 140.9
- Total Fat: 3.5 g
- Cholesterol: 32.9 mg
- Sodium: 101.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.1 g
- Protein: 4.8 g
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