Mashed potatoes are one of my favorite foods. They represent home and comfort to me. When I’m sick or feeling down it’s the one food that restores me. Apparently, I have passed this on to Ava.
She was sick with the flu bug going around and all she wanted was mashed potatoes. I did what any mother would do and whipped up enough mashed potatoes to feed a crowed for my one sick child. Needless to say, I had plenty of left over mashed potatoes.
I made these crispy potato cakes on Sunday morning. They went perfectly with my scrambled eggs. This was one of the first times I used panko and boy, was I impressed. I love the texture and the taste. It adds a wonder crispy texture and there is no greasy, heavy after taste. I can’t wait to find more things to use it in.
The next time you find yourself with some extra mashed potatoes on your hands give these crispy little cakes a try. They will knock your socks off.
- 2 C mashed potatoes, cold
- ½ C parmesan
- ½ tsp garlic powder
- Salt and pepper, to taste
- ¼ C light sour cream, if you have this already in your mashed potatoes omit this ingredient
- ¾ C panko
- Preheat oven to 425*
- Combine potatoes, parmesan, garlic powder, salt and pepper and sour cream.
- Pour panko in a shallow dish.
- Take about ¼ C of the potato mixture and form a small round cake.
- Press each cake into the panko, making sure both sides are well covered.
- Place on greased baking sheet.
- After all the cakes are finished spray tops lightly with cooking spray or olive oil.
- Bake for 13 minutes. Flip and bake for additional 13 minutes. Until both sides are golden brown.