Crispy Mashed Potato and Scallion Cakes

By Addie

Hmmm...crispy, cheesy, with a hint of scallion. These cakes are a great way to use excess mashed potatoes and a yummy accompaniment to any meal. Or make them a little larger and flatter then top with grilled leftover turkey and gravy. Yields 6 to 8 cakes

Ingredients

• 1/2 cup leftover mashed potatoes
• 1/3 cup shredded Parmesan cheese
• 3/4 cup breadcrumbs
• 1 egg
• 2 scallions, trimmed and minced
• Chopped fresh parsley, to taste
• 3 tablespoons flour
• 1/3 cup canola oil

Preparation

Step 1

To prepare potato cakes, mix mashed potatoes with shredded Parmesan. Add half of breadcrumbs, egg, scallions and parsley to the potato mixture. Stir to mix well and set aside. Form potato mixture into 4-inch cakes about 1/2 inch thick. Mix remaining breadcrumbs and flour together. Coat both sides of potato cakes with breadcrumb and flour mixture evenly.

Heat oil in a large non-stick skillet over medium-high heat - the oil is ready when you drop a small amount of flour and crumb mixture and it sizzles in the pan. Sauté potato cakes in the pre-heated oil, 4 to 5 minutes per side, until light brown and crispy. Drain potato cakes and pat with a paper towel to remove excess oil. Serve warm with applesauce or chive oil.