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Are you looking for creative and easy leftover recipes? There may not be a better recipe than these Mashed Potato Cakes.
I enjoy this recipe so much, it might be better than plain old mashed potatoes. Like all recipes, they start with good ingredients. Maybe this recipe is even better than the original because it starts with such a good base. Mashed potatoes made with butter and cream – that is a really rich beginning. Then texture and more flavor is added in this leftover recipe. Cheese is added for more creaminess and flavor. The cakes are formed, rolled in gluten free flour and then pan fried. The pan frying adds flavor, but more importantly, a great crust.
Mashed Potato Cakes
The crust created reminds me of hash browns. Hash browns are my favorite kind of potato. They need to be CRISP! They are the best when made on a flattop at a diner. Nothing better. One of my family’s favorite dishes and breakfasts of all time is the garbage plate at FRANK’S DINER. It is a scramble with a whole bunch of onions, peppers, cheese mashed up in hash browns. It is on our to do list when the kids come home for the holidays. It is in Kenosha, Wisconsin and so worth the effort.
I love potatoes and potatoes may be the most versatile ingredient there is. Doing a blog search, I am reminded of some great potato recipes. These SPICY POTATOES are oven baked and super crisp. My VESUVIO POTATOES are one of the most searched recipes on the blog. These LAYERED MASHED POTATOES were both super tasty and quite elegant. I could go on and on but the last recipe I am sharing here is my BAKED PARMESAN POTATO WEDGES. They were crisp and full of flavor.
The cast of characters.
Ingredients
Making and frying the mashed potatoes.
Making and Frying the Mashed Potatoes
The Mashed Potato Cakes Plated.
Mashed Potato Cakes Plated
Mashed Potato Corn Cakes
Potatoes are pure comfort food. These Mashed Potato Corn Cakes are true comfort food full of flavor. Serve as an appetizer or a main course.
Ingredients
- 1 LB Mashed Potatoes
- 2 Tbsp Gluten free buckwheat flour
- 1/4 Cup Canola Oil
- 1 Whole Medium onion diced
- 2 LB Ground Turkey
- 2 Whole Eggs beaten
- 2 Tsp Curry Powder
- 2 Tsp Spanish Paprika
- 2 Tsp Black pepper
- 2 Cloves Garlic minced
- 1 Cup Corn
- 1/4 Cup Chicken broth
- 1 Cup Gluten free bread crumbs
Instructions
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Boil the potatoes and let cool. Run through the potato ricer and set aside.
In a Dutch oven, brown the ground turkey and onion on medium heat. Once browned, add the spices. Mix well and add the stock. Cook for a few minutes. Let cool.
Add the riced potatoes, meat mixture and corn to a big mixing bowl. Mix well and then form into patties. Run through the dredging station.
Heat 3 tbsp of the oil in a skillet on medium high heat. Add the cakes to the skillet but do not overcrowd. Cook for 3 - 4 minutes per side. When cooked on both sides move the cakes to baking tray to let them drain. Continue cooking the rest of the cakes in the pan adding oil as you go. If you are waiting to eat, they can be put in a 200 degree oven to keep warm.
Serve and enjoy!
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