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.

Crispy Potato Cakes

 

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Prep time

5 mins

Cook time

26 mins

Total time

31 mins

 

A delicious way to use up left over mashed potatoes. These cute little cakes make the perfect side dish your kids will love.

Author: Petitfoodie

Recipe type: Side dish

Cuisine: American

Serves: 6 cakes

Ingredients

• 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

Instructions

1. Preheat oven to 425*
2. Combine potatoes, parmesan, garlic powder, salt and pepper and sour cream.
3. Pour panko in a shallow dish.
4. Take about ¼ C of the potato mixture and form a small round cake.
5. Press each cake into the panko, making sure both sides are well covered.
6. Place on greased baking sheet.
7. After all the cakes are finished spray tops lightly with cooking spray or olive oil.
8. Bake for 13 minutes. Flip and bake for additional 13 minutes. Until both sides are golden brown.

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