Mashed Potato Cakes

Mashed Potato Cakes
Makes 4
https://www.thriftyfoods.com/recipes/recipes/mashed-potato-cakes

Directions

Gently boil the potatoes in a generous amount of lightly salted water until tender. Drain well, thoroughly mash, and then transfer to a bowl; cool to room temperature.
Add the cheese, egg, green onion, salt, white pepper and nutmeg and mix well to combine.
Spread the bread crumbs on the bottom of a wide plate.
With cold-water dampened hands, shape 1/4 cup amounts of the potato mixture into 1 inch thick cakes.
Set the cakes on the bread crumbs, turn to coat and gently press the crumbs on to help them adhere.
Heat the oil in a large non-stick skillet over medium heat. Cook the cakes 3 to 4 minutes per side, or until golden and heated through.

Note: 1 1/2 pounds of Yukon gold (yellow-fleshed) potatoes, peeled, halved and mashed, should yield about 3 cups of mashed potatoes. This information will be useful if you ever want to make these cakes with mashed potatoes you have leftover from another meal.

Options: Use russet or baking potatoes instead of Yukon gold potatoes. Instead of Swiss cheese, try a different tangy cheese in these cakes, such as Gouda or aged cheddar. Shape and coat the cakes in the breadcrumbs up to a day in advance; wrap and store in the fridge until ready to cook.

Print version

Ingredients:

1-1/2 lbs Yukon gold (yellow-fleshed) potatoes, peeled and halved
1/2 cup grated Swiss cheese
1 large egg, beaten
2 green onions, finely chopped
Salt and white pepper to taste
Pinch ground nutmeg
1/3 cup bread crumbs
3 Tbsp. vegetable oil

Makes 4 https://www.thriftyfoods.com/recipes/recipes/mashed-potato-cakes

Ingredients:

1-1/2 lbs Yukon gold (yellow-fleshed) potatoes, peeled and halved
1/2 cup grated Swiss cheese
1 large egg, beaten
2 green onions, finely chopped
Salt and white pepper to taste
Pinch ground nutmeg
1/3 cup bread crumbs
3 Tbsp. vegetable oil

Directions:

Gently boil the potatoes in a generous amount of lightly salted water until tender. Drain well, thoroughly mash, and then transfer to a bowl; cool to room temperature.
Add the cheese, egg, green onion, salt, white pepper and nutmeg and mix well to combine.
Spread the bread crumbs on the bottom of a wide plate.
With cold-water dampened hands, shape 1/4 cup amounts of the potato mixture into 1 inch thick cakes.
Set the cakes on the bread crumbs, turn to coat and gently press the crumbs on to help them adhere.
Heat the oil in a large non-stick skillet over medium heat. Cook the cakes 3 to 4 minutes per side, or until golden and heated through.

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