Transform cold, leftover mashed potatoes into a whole new side with these delicious potato croquettes.
Mashed Potato Patties
Better known I guess as Mashed Potato Patties, but Tater Cakes sound so much more interesting, don't ya think? The basic seasoning for my potato patties are always garlic powder, onion powder, and of course, a little Slap Ya Mama {affil link}, but honestly you can flavor these up just about anyway you like. You can also use a variety of coatings in combination with the flour - bread crumbs are standard, panko bread crumbs are superb, but crushed potato chips or tortilla chips work well, especially the flavored and spicy kinds of chips, heck you can even use crushed plain corn flakes! Use your imagination.A great way to use leftover mashed potatoes, but these are especially good when you have leftover Mashed Potato Casserole because they are already seasoned and flavored up for ya and ready to go! I just love the contrast between the super creamy insides of these against the crunchy outside. So good!
Goes great as a side dish with simple roasted chicken or just plain, pan seared meats, but really anywhere you would normally serve potatoes. In other words, when you make mashed potatoes to go with that nice pot roast on Sunday, make enough that you have intentional leftovers because these are yummy!
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Recipe: Mashed Potato Patties
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 12-24 patties, depending on size
Ingredients
Instructions
- 1 cup of self rising flour
- 1 cup of dried or panko bread crumbs
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1 tablespoon of chopped fresh parsley
- 2 tablespoons of butter, bacon fat or a combination of butter and oil
- 4 cups of prepared cold mashed potatoes
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of of onion powder
- Kosher salt and freshly cracked black pepper, to taste
- 1 large egg, beaten
Combine the flour, bread crumbs, Cajun seasoning and parsley flakes and set aside 1 cup of the mixture. Heat the fat in a non-stick skillet over medium high heat.
Meanwhile, combine the leftover cold mashed potatoes with the reserved cup of flour mixture and the garlic and onion powder. Add other favorite seasonings as desired. Taste, add salt and pepper if needed, taste and adjust seasonings as needed. Add the egg and mix well. Scoop out potatoes and roll to form a tight ball. Flatten and shape into a patty. Spread the flour mixture on a plate and dredge the patties in the flour and bread crumb mixture until lightly coated. Carefully place patties into the hot oil and cook until nicely browned on both sides. Serve hot with a light drizzle of melted butter.
Cook's Notes: Number of patties will depend on the size you use. For small patties I use a cookie scoop, for larger, an ice cream scoop. Patties should hold together and not crumble. If you find they are falling apart, return to a bowl and add in more flour. You can also form these into 1-inch balls. Roll in bread crumbs and fry.
Variation: Add in a tablespoon or two of sour cream, some sliced green onion, grated cheddar cheese, finely minced ham and/or chopped, cooked bacon.
Irish Boxty: Use 2 cups of mashed potatoes and 2 cups of raw, grated potatoes, wrap in a clean dishtowel and squeeze out any excess water. Serve with a dollop of sour cream.
Source: http://deepsouthdish.com
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