Crisp Mashed Potato Cakes II

By Addie

"Cheddar cheese, bacon, and a panko coating make these a satisfying side dish. From Cooking Light."

Ingredients

• 1/2 cup chopped green onions
• 2 cups mashed potatoes, chilled
• 2 tablespoons shredded extra-sharp cheddar cheese
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 slice bacon, cooked and crumbled
• 3/4 cup Panko (Japanese breadcrumbs)

Preparation

Step 1

Preheat oven to 425 degrees.

Heat a large nonstick skillet over medium heat. Add green onions to pan and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place panko in a shallow dish. Dredge patties in panko.

Place patties on a baking sheet coated with cooking spray. Bake for 12 minutes. Carefully turn patties over and bake for an additional 12 minutes or until golden.
.....................

REVIEWS:

I have always struggled making potato cakes but this recipe was easy to make and my cakes held together. I followed the recipe as written other then I didn't add the green onions as I didn't have any. Our plans changed for the evening so I had to use what I had on hand.

We loved these! This is so easy and quick to prepare. I made my mashed potatoes nice and thick. They held up great and did get nice and crispy. I made them as posted and they cooked fine in the allotted time. We enjoyed the mixture of flavors. Thanks for posting. :)

I made this last night for my DH and he loved it! I lightly pan fried the patties because I was in a bit of a hurry and they turned out delicious. I just love Panko crumbs, thanks for a keeper recipe!

I found this recipe looking for a way to use Panko. What a way to go! Panko is so far beyond regular bread crumbs that it is beyond belief. I will never use "western" bread crumbs again. The ingredients are a very nice blend of flavors. I tried to change a few things just a wee bit (e.g, added a bit of salt to the Panko, a very small amount more cheese and bacon) but think it is just perfect the way it is. One thing I did try that I think is helpful for you to know if trying this recipe is I baked two of the patties and fried two of them in half butter/half oil. The fried ones were 'prettier" and tasted great. The oven baked ones took longer than 12 minutes on each side, were not as nicely browned, but tasted every bit as good and also help up their crunchy texture longer. I would also recommend that when you make your mashed potatoes that you make them a bit thicker or heavier than potatoes you might make to eat with a gravy type meal. My patties were sort of floppy, But still......they tasted WONDERFUL!!!!!