Description
These mashed potato cakes with broccoli and cheese are a delicious way to use up leftover mashed potatoes. Crispy on the outside and creamy on the inside, they’re packed with flavor and perfect as a side dish or a light vegetarian meal.
Ingredients
- 2 cups mashed potatoes
- 1 cup finely chopped broccoli (lightly steamed or blanched)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup flour (plus more for dredging)
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter, for frying
Instructions
- In a large bowl, combine the mashed potatoes, broccoli, cheddar cheese, Parmesan, egg, flour, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Form the mixture into small patties, about 2 to 3 inches in diameter.
- Lightly dredge each patty in a little flour to help them crisp up while frying.
- Heat olive oil or butter in a skillet over medium heat.
- Fry the patties in batches, cooking for 3 to 4 minutes per side, or until golden brown and crispy.
- Remove and drain on paper towels. Serve hot.
Notes
- Use cold mashed potatoes for best results, as they hold their shape better.
- You can substitute other vegetables or cheeses based on preference.
- Serve with sour cream or your favorite dipping sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
