A Squared: Using Up Leftovers: Cheddar Mashed Potato Cakes

Monday, December 2, 2013

Using Up Leftovers: Cheddar Mashed Potato Cakes

Happy post-Thanksgiving Monday! I don't know about you, but I would love to be wearing sweatpants at work today... between Thanksgiving dinner, the leftovers, and dining at some of our favorite Chicago spots with Emma and some girlfriends this weekend I am still feeling full!

And speaking of leftovers, my fridge is still filled to the brim with them despite the fact that Emma, Alex, and I tried to eat our ways through them all weekend. Truthfully, I'm getting a little tired of eating straight leftovers so I decided to change them up a little bit to keep things interesting and tasty. I transformed our leftover turkey into a really tasty turkey noodle soup, which made the perfect Sunday dinner for us-- it was light, but still comforting, and so easy to throw together. I used this recipe from Two Peas & Their Pod and subbed in turkey instead of chicken. Yum!

The real star of dinner though, were these cheddar mashed potato cakes. Alex is not a big fan of plain mashed potatoes and since we had so much leftover I knew I needed to do something to transform them. These potato cakes are really tasty-- sharp cheddar, Dijon, and herbs kick up the sometimes bland flavor of potatoes and the panko adds a nice crunch to the texture. They're great on their own, as a side dish for almost any protein, and are tasty with a variety of toppings. I like sour cream or plain Greek yogurt on mine. You could also add crumbled bacon, additional shredded cheddar, applesauce, or you could try BBQ sauce as my husband would recommend.

  • 1 egg, beaten
  • 2 cups leftover mashed potatoes
  • 1 Tbs. Dijon mustard
  • 1-3 Tbs. milk *The amount needed depends on the dryness of your mashed potatoes
  • 1/2 Tbs. dry chives
  • 1 tsp. dry parsley flakes
  • 1/2 cup panko breadcrumbs
  • 1/3 cup sharp cheddar cheese, shredded
  • Olive or canola oil, for cooking

In a large mixing bowl combine the beaten egg, potatoes, Dijon, and milk. Stir in the milk a little at a time, adding enough to moisten the potato mixture so that the consistency is smooth, not crumbly.

Add the remaining dry ingredients: chives, parsley, panko, and cheddar and stir to until ingredients are fully incorporated.  Using your hands, roll the potato mixture into balls (just slightly larger than a golf ball). This recipe should yield about 8-10 balls. Gently press each potato ball down to create cakes that are about 1/2-inch thick.

Add just enough oil to cover the surface of a nonstick skillet and heat over medium high heat. Once oil is hot, add a few potato cakes to the pan at a time leaving ample room around each. Cook the patties until browned on both sides-- approximately 4 minutes on each side. Transfer cooked potato cakes to a paper towel-lined plate. Repeat with remaining potato cakes (I had to cook mine in 3 batches).

Serve warm with topping of your choice.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...