Mashed Potato Cakes

Mashed Potato Cakes Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mashed potato cakes are a delicious and versatile dish that can be served as a side or even as a main course. These crispy cakes are made with mashed potatoes, flour, and a few other simple ingredients. They are easy to make and can be customized with different seasonings and toppings to suit your taste.

History

Mashed potato cakes have been a popular dish for many years, especially in countries where potatoes are a staple food. The recipe likely originated as a way to use up leftover mashed potatoes, turning them into a new and tasty dish. Over time, different variations of the recipe have emerged, with some cooks adding in additional ingredients like cheese, herbs, or vegetables.

Ingredients

3 cups of mashed potatoes
1 cup of flour
1 large beaten egg
3 cloves of minced garlic
0.5 cup of milk
1 tsp of alum-free baking powder
salt and pepper to taste (if needed)

How to prepare

In a bowl, mix the mashed potatoes with the beaten egg and soy milk.
In another bowl, sift together the flour, baking powder, salt, and pepper.
Gradually add the sifted dry ingredients to the mashed potato mixture, stirring well after each addition, until a very stiff dough forms.
On a lightly floured surface, roll out the dough to a thickness of about 1 inch.
Using cookie cutters, cut out shapes from the rolled dough.
Place the potato cakes on a baking sheet and bake them for 10–15 minutes, or until they are lightly browned.

Variations

Add in some grated cheese or chopped herbs to the dough for extra flavor.
Mix in some cooked bacon or ham for a meaty twist.
Try using sweet potatoes instead of regular potatoes for a different flavor profile.

Notes

Instead of baking, just have the first 3 steps ready before cooking in oil in a large, frying pan.

Cooking Tips & Tricks

Make sure your mashed potatoes are well-seasoned before making the cakes, as this will ensure they are flavorful.

- Be careful not to overmix the dough, as this can make the potato cakes tough.

- If the dough is too sticky, you can add a little more flour to help it hold together.

- For extra flavor, try adding in some chopped herbs or grated cheese to the dough.

Serving Suggestions

Mashed potato cakes can be served as a side dish with roasted meats, grilled vegetables, or a fresh salad. They can also be enjoyed on their own as a snack or light meal.

Cooking Techniques

Be sure to bake the potato cakes at a high temperature to ensure they get crispy on the outside.

- You can also pan-fry the potato cakes in a little oil for a different texture.

Ingredient Substitutions

You can use almond milk or another non-dairy milk in place of soy milk.

- Gluten-free flour can be used instead of regular flour for a gluten-free version of the recipe.

Make Ahead Tips

You can prepare the mashed potato cakes ahead of time and store them in the refrigerator until you are ready to bake or fry them. They can also be frozen for longer storage.

Presentation Ideas

Serve the mashed potato cakes on a platter with a dollop of sour cream or a sprinkle of fresh herbs on top. You can also arrange them in a stack or in a row for a more visually appealing presentation.

Pairing Recommendations

Mashed potato cakes pair well with a variety of dishes, including roasted chicken, grilled steak, or sautéed vegetables. They also go well with a glass of white wine or a cold beer.

Storage and Reheating Instructions

Leftover mashed potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of mashed potato cakes contains approximately 200 calories.

Carbohydrates

Each serving of mashed potato cakes contains approximately 30 grams of carbohydrates.

Fats

Each serving of mashed potato cakes contains approximately 5 grams of fat.

Proteins

Each serving of mashed potato cakes contains approximately 4 grams of protein.

Vitamins and minerals

Mashed potato cakes are a good source of vitamin C, potassium, and vitamin B6.

Alergens

Mashed potato cakes may contain allergens such as wheat (from the flour) and eggs.

Summary

Mashed potato cakes are a tasty and satisfying dish that is relatively low in calories and fat. They are a good source of carbohydrates and provide some essential vitamins and minerals.

Summary

Mashed potato cakes are a delicious and versatile dish that is easy to make and customize. Whether served as a side or a main course, these crispy cakes are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Mashed Potato Cakes. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who was known far and wide for her delicious cooking. As soon as I stepped into her kitchen, the aroma of herbs and spices filled the air, making my mouth water in anticipation.

Mrs. Jenkins greeted me with a warm smile and a hug, before bustling around the kitchen, preparing a feast fit for a king. I watched in awe as she effortlessly chopped vegetables, seasoned meats, and stirred bubbling pots on the stove. It was like watching a master at work, and I couldn't help but feel inspired by her skill and passion for cooking.

As we chatted and caught up on the latest gossip, Mrs. Jenkins suddenly turned to me with a mischievous twinkle in her eye. "Have you ever tried my famous Mashed Potato Cakes?" she asked, her voice filled with pride. I shook my head, admitting that I had never even heard of such a dish. Mrs. Jenkins laughed and promised to teach me her secret recipe.

She led me over to the counter, where a bowl of fluffy mashed potatoes sat waiting. Mrs. Jenkins explained that the key to making perfect Mashed Potato Cakes was to use leftover mashed potatoes that had been chilled in the refrigerator. This would help them hold their shape when formed into patties and fried until golden and crispy.

As Mrs. Jenkins guided me through the recipe, I watched intently, taking in every step and secret ingredient she shared with me. From adding a dash of garlic powder for extra flavor to mixing in a handful of chopped green onions for a pop of color, Mrs. Jenkins's Mashed Potato Cakes were a work of art.

After shaping the potato mixture into patties and frying them until golden brown, Mrs. Jenkins served the Mashed Potato Cakes hot and crispy, alongside a generous dollop of sour cream. I took my first bite, savoring the creamy texture and savory flavor that melted in my mouth. It was like nothing I had ever tasted before, and I knew that I had to learn how to make these delicious cakes for myself.

Over the following weeks, I practiced making Mashed Potato Cakes in my own kitchen, experimenting with different seasonings and ingredients to create my own unique version of the recipe. I added a pinch of paprika for a smoky kick, swapped out the green onions for chives for a milder flavor, and even tried mixing in some shredded cheese for an extra indulgent touch.

With each batch of Mashed Potato Cakes I made, I felt Mrs. Jenkins's presence guiding me, encouraging me to trust my instincts and embrace my creativity in the kitchen. I would often think back to that sunny afternoon in her kitchen, the smell of herbs and spices lingering in the air, as I flipped each golden patty in the frying pan, knowing that I was carrying on a tradition that had been passed down through generations.

As time went on, I began to share my Mashed Potato Cakes with friends and family, who marveled at the crispy exterior and creamy interior of each patty. They would ask me for the recipe, and I would proudly recount the story of how I had learned to make these delicious cakes from my dear friend, Mrs. Jenkins.

Years passed, and Mrs. Jenkins's kitchen became a memory, but her spirit lived on in every batch of Mashed Potato Cakes I made. I would always think of her fondly as I cooked, remembering the laughter and joy we shared that summer day, and feeling grateful for the gift of her friendship and culinary wisdom.

And so, whenever I make Mashed Potato Cakes now, I do so with a heart full of love and gratitude, knowing that I am carrying on a tradition that was born from a simple recipe and a friendship that had blossomed in the warmth of a kitchen filled with the smell of herbs and spices.