Mashed Potato Cakes: A Creative Use For Leftovers

Ingredients

Mashed Potatoes

Ingredients

• 2 pounds russet potatoes, peeled and reduce into chunks
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrots
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup breadcrumbs
• 2 eggs, crushed
• Vegetable oil, for frying

  Binder

  Ingredients:

  – 2 kilos russet potatoes, peeled and cubed

  – half cup milk

  – 1/4 cup butter, melted

  – 1 egg, beaten

  – half of cup all-purpose flour

  – 1 teaspoon salt

  – 1/2 teaspoon black pepper

  – 1/4 cup chopped recent parsley

  – Canola oil, for frying

  Binder:

  The binder in this recipe is the flour. Flour is a standard binder in many recipes, because it helps to hold ingredients collectively. In this recipe, the flour helps to bind the mashed potatoes, egg, and other ingredients together, creating a cohesive combination that may be simply fashioned into desserts.

  Seasonings

  Ingredients:

  • 2 pounds russet potatoes, peeled and cubed
  • 1/2 cup complete milk
  • 1/4 cup butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped recent chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • Vegetable oil, for frying

  Seasonings:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon paprika

  Instructions

  Forming the Cakes

  Instructions:

  1. Transfer the mashed potates baked potatoes to a large bowl. Add the butter, salt, and pepper and blend well.

  2. Form the combination into eight equal cakes, each about 1/2-inch thick.

  3. Place the cakes on a greased baking sheet and refrigerate for a minimal of half-hour, or up to overnight.

  Forming the Cakes:

  1. Use your palms to softly kind the mashed potatoes into eight equal cakes, each about 1/2-inch thick.

  2. Tip: If the cakes are too sticky, moist your arms slightly with water.

  3. Place the muffins on a greased baking sheet, ensuring they are not touching one another.

  4. Tip: You can use a spatula or knife to assist form the desserts if desired.

  Pan-Frying

  Pan-Frying

  Pan-frying is a cooking technique during which meals is cooked in a shallow layer of scorching fats in a pan or skillet over medium heat.

  Instructions:

  1. Heat the oil in a large skillet over medium-high warmth.

  2. Add the meals to the skillet and prepare dinner till golden brown and cooked by way of, turning occasionally.

  3. Remove the meals from the skillet and drain on paper towels.

  Tips:

  – Use a non-stick skillet to prevent sticking.

  – Don’t overcrowd the pan, or the meals is not going to prepare dinner evenly.

  – Cook the food till it’s golden brown and cooked via, however do not overcook it, or it will turn out to be powerful.

  – Drain the meals on paper towels to take away extra oil.

  Possible Variations

  Instructions

  Possible Variations

  In language English