Cheese & Onion Potato Cakes (from leftover mashed potatoes)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Cheese & Onion Potato Cakes (from leftover mashed potatoes) calories by ingredient


Introduction

We love these for breakfast. 1/2 cup patty doesn't sound like much, but it is very filling and satisfying alongside some eggs, turkey or fruit, etc. The green onion is optional, but creates it's own delicious flavor paired with the sharp cheese. Hope you enjoy! We love these for breakfast. 1/2 cup patty doesn't sound like much, but it is very filling and satisfying alongside some eggs, turkey or fruit, etc. The green onion is optional, but creates it's own delicious flavor paired with the sharp cheese. Hope you enjoy!
Number of Servings: 8

Ingredients

    3 C. leftover mashed potatoes (plain, no milk, butter or salt used during original prep)
    1 raw egg
    1/4 C. skim milk
    1/2 to 3/4 C. flour
    4 Tbsp. Parmesan
    1/2 C. sharp shredded cheddar cheese
    1/4 C. diced green onion
    Salt & pepper to taste
    Pan spray

    Optional: Fresh parsley or cilantro in dough and/or served on top for extra flavor boost.



Tips

Tastes great next to pan seared smoked deli turkey, ham or Canadian bacon.


Directions

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.