Description
Give mashed potatoes a second chance by sautéing them into golden mashed potato cakes with spinach.
Ingredients
Units
Scale
- 3 cups packed leftover mashed potatoes
- 2 cups baby spinach leaves, chopped
- 2 Tbsp. grated yellow onion
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour (see note)
- 1 tsp. baking powder
- Olive oil
- Kosher salt and fresh black pepper
Instructions
- In a large bowl, combine the mashed potatoes, spinach, onion, egg, flour, and baking powder. Season the mixture with salt and pepper, to taste. Stir together with a spoon until combined. The mixture should be thick and wet but not sticky.
- Add just enough olive oil to a large non-stick pan to lightly cover the bottom of the pan. Heat over medium heat. Scoop up about 1/4 of a cup of the potato mixture and drop it into a hot pan. Cook for 2-3 minutes on each side, until lightly golden brown.
- Serve immediately, while hot and crispy topped with fresh sliced cucumber, tomato, sour cream, or green onions. Or as a side alongside a main dish (see post for ideas.) Makes about 12-13 cakes.
Notes
- Flour: Depending on the consistency of your potatoes, you may need a little less or more flour. You want the cakes to stick together and not be too sticky or fall apart.
- Leftovers: Leftover cakes do not hold up well. I recommend serving the cakes immediately.
Nutrition
- Serving Size: 2 cakes
- Calories: 279
- Sugar: 2.2 g
- Sodium: 362.8 mg
- Fat: 20.6 g
- Carbohydrates: 21 g
- Protein: 4.2 g
- Cholesterol: 45.9 mg