Wednesday, November 12, 2008
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. :)
6 servings (serving size: 1 potato cake)
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)
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.
Calories:122 (16% from fat)
Fat:2.2g (sat 1.1g,mono 0.5g,poly 0.1g)
Maureen Callahan, Cooking