Round Two Recipe - Fried Potato Cakes
- Level: Easy
- Yield: 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 7
- Sodium
- 342
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 cup reserved breadcrumbs from Baked Mashed Potatoes recipe
Kosher salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
2 cups reserved mashed potatoes from Baked Mashed Potatoes recipe, cold
1/4 cup shredded mozzarella cheese
1/2 cup canola oil
Directions
- In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
- In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.