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Wednesday, November 12, 2008

Mashed Potato Cakes


I would have never guessed my 100th post would be about mashed potato cakes. A cake would make a nice celebration post, but I had another type of cake in mind! Anyway...on to the recipe.

Thanksgiving will be here before we know it and chances are we'll be looking for ideas to use up leftovers from the feast. I found this recipe in the November 2007 issue of CookingLight magazine. I don't know about your Thanksgiving, but we don't usually have many leftover mashed potatoes, so I am making these early.

Below is the original recipe. I deviated slightly. First, I used 3 large leftover baked potatoes to begin with (peeled), since I didn't have mashed. I mashed them up and used the filling I normally use for twice baked potatoes, including milk, butter, low-fat ricotta (I usually use sour cream), and garlic powder. Any kind of mashed potatoes would be fine. Just make sure they are thick enough that you can shape them into patties so they hold their shape. Oh, and I added extra cheese, because 2 TBSP just doesn't cut it. :)

Yield
6 servings (serving size: 1 potato cake)

Ingredients
Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extra sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)

Preparation
Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

Nutritional Information
Calories:122 (16% from fat)
Fat:2.2g (sat 1.1g,mono 0.5g,poly 0.1g)
Protein:3.6g
Carbohydrate:22g
Fiber:2g
Cholesterol:6mg
Iron:0.3mg
Sodium:290mg
Calcium:40mg
Maureen Callahan, Cooking

10 comments:

Elizabeth F. said...

I made these last year and have since forgotten about them - thanks for refreshing my memory!

rose said...

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed

reading. Nice blog. I will keep visiting this blog very often.



Sarah

http://www.thetreadmillguide.com

Jared said...

What are leftover mashed potatoes?

JEWEL said...

Hi Melisaa - seen your blog listed on foodblogs and thought I would stop by. You have some terrific recipes! I will have to give some a try.

Stop by if you can. http://sleeplessinwisc.blogspot.com

Colleen said...

Congrats on 100! These look great! I never thought of making them into cakes!

Queen B. said...

Happy 100th Post !!!

Joanna said...

these look delicious. i love me some mashed potatoes. my mom is always in charge of making them for thanksgiving and we always have leftovers. she usually makes enough for 500 people because she somehow forgets only 30 people will be there haha

Joie de vivre said...

Congrats on 100 posts! I think for a foodie, potato cakes can be an appropriate celebration. Well done.

Astra Libris said...

Oh my, these are beautiful! Thank you for the perfect Thanksgiving recipe!

Maria said...

What a wonderful idea. I love it!

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