Ingredients
Main Ingredients
- 2 cups mashed potatoes (chilled) Chilled potatoes work best for shaping.
- 3/4 cup flour Preferably King Arthur all-purpose flour.
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 large egg (lightly beaten) Beaten until foamy.
- 1 1/2 tbsp chives
- 2 tbsp butter Preferably Kerrygold unsalted butter.
Method
Preparation
- In a bowl, mix the chilled mashed potatoes, flour, salt, and pepper.
- Add the beaten egg and chives. Combine everything until you have a soft dough.
- Divide the dough into small patties, shaping them as you go.
Cooking
- Heat a non-stick skillet over medium heat and melt the butter.
- Cook the potato cakes for about 4-5 minutes on each side or until they are golden brown.
- Once cooked, remove from the skillet and let them drain on paper towels to absorb the excess butter.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 400mgFiber: 2gSugar: 1g
Notes
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month. To reheat, warm in a skillet on low heat or pop them in the toaster.
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