Turn Leftover Mashed Potatoes into Crispy Mashed Potato Cakes

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can create a lighter texture.

Start with 2 cups of cold leftover mashed potatoes.

Add 3/4 cup of shredded cheddar cheese to the bowl.

Mix in 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of salt.

Add 2 tablespoons of flour to the mixture and stir until mostly combined.

Whisk one egg in a separate bowl and then add it to the potato mixture, stirring to combine.

Scoop the mixture using a 1/4 cup measuring scoop and place on a floured baking sheet.

Dust the tops with flour and flatten the scoops slightly.

Refrigerate the formed patties while heating oil in a skillet.

Heat 2 tablespoons of avocado oil in a skillet over medium-high heat until shimmering.

Carefully add 2-3 patties to the skillet, ensuring not to overcrowd.

Cook for about 1-2 minutes until golden brown, then flip and cook the other side until golden brown.

Transfer cooked cakes to a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens