Veggie Potato Cakes
This recipe is easy, delicious and filling! I had leftover mashed potatoes from Thanksgiving so I used those as the base of this recipe. The mashed potatoes already had a bit of oat milk and butter in them from when I first whipped them up. This recipe makes about nine savory cakes. I recommend making them no larger than the size of the palm of your hand, otherwise, they will be too difficult to flip in the pan and have a higher likelihood of falling apart.
This recipe first appeared in my recipe column Mixing with Zest in the Westfield Leader, Page 12, on December 10, 2020.
Enjoy!
Ingredients:
2 cups mashed potatoes
½ cup finely shredded carrot
½ cup shredded parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon sage
¼ teaspoon black pepper
¼ teaspoon salt
¼ cup finely chopped broccoli (I recommend using only the head of broccoli and leaving the stems out. Chop the broccoli so it’s the consistency of sand)
¾ cup panko bread crumbs (You will be splitting this up during the recipe)
Directions:
In a large bowl, mix together all of the above ingredients, including: mashed potatoes, carrot, parmesan cheese, garlic powder, onion powder, sage, black pepper, salt, broccoli and ¼ cup of the panko bread crumbs.
Pour the remaining 1/2 cup of panko bread crumbs onto a small plate. Set aside.
Place your skillet over low heat and melt a pat of butter. (I used a cast iron skillet, but if you want to make more at once, you can use a large electric skillet)
Once your potato mixture is combined, use your hands to start forming the cakes. Take about ⅓ cup of the mixture and roll into a ball in the palm of your hand. Press down to form a patty. Make sure you don’t make it too thin - you want it to be sturdy. Place the patty into the panko bread crumbs, making sure to coat all sides.
Place your cake into the skillet and sauté until nicely browned (about 5 minutes on each side). Be sure to delicately flip them with a spatula as they will remain pretty soft in the middle. Since you’re making your cakes in batches, be sure to add a pat of butter to the skillet each time you start a new batch.