Crispy Rosemary Potato Cakes

By Reen

Houston Chronicle Nov 21, 2012. Country Living

Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 tablespoon finely chopped rosemary
• Salt
• Pepper
• 3 cups leftover mashed potatoes
• 1 cup panko bread crumbs

Preparation

Step 1

In a medium skillet over medium-low heat, heat 1 tablespoon oil. Add onion, rosemary and ½ teaspoon each of salt and pepper, and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes and mix. Season with salt and pepper.

Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 tablespoon oil. Using a ¹/3-cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches (adding more oil as needed), turning once, until golden brown and heated through, about 8 minutes.

Per serving: 115 calories, 6g fat, 6mg cholesterol, 274mg sodium, 14g carbohydrate, 1g fiber, 1g protein