Sautéed Panko Mashed Potato Cakes

Leftover mashed potatoes in your fridge?


Wondering what new dish can be created from this? Potatoes go well with so many other foods. It is not difficult to pair it up with other ingredients. As I took my leftover mashed potatoes out of the fridge, the thought of making Potato Cakes came to mind. I love panko bread crumbs. So, I decided to encrust the potato cakes with it. And, for a healthier version, I sautéed the potato cakes in little bit of olive oil and butter. I’ll leave the frying for another time. What else did I find in my fridge to go in the potato cakes? I added green and red peppers, grated cheddar cheese, red onion and ham. Spices I added were salt, black pepper, garlic powder and oregano.

Sautéed Panko Mashed Potato Cakes

By Carmen Ortiz of sometimes SAVORY

Measurements will not be indicated.
Only small amounts of ingredients need to be added to mashed potatoes.
You can substitute the items below with anything else you have on hand.

Potato Cake ingredients:
mashed potatoes (should be firm in texture)
ham, diced
red pepper, diced
green pepper, diced
red onion, diced
cheddar cheese, grated
spices: salt, black pepper, garlic powder, oregano

Coating:
All-purpose flour
1 Egg
Panko bread crumbs

For Sautéing:
olive oil and butter

DIRECTIONS:

MAKE POTATO MIXTURE:
In a large bowl, add the mashed potatoes. Microwave for about 40 seconds to bring to room temperature. Mix.
Dice ham, red pepper, green pepper, and red onion.
Grate cheddar cheese.
Add ham, red pepper, green pepper, red onion and grated cheddar cheese to mashed potatoes. Mix.

PREP COATING:
Place three bowls on counter.
1st bowl: Add flour.
2nd bowl: Add egg. Mix.
3rd bowl: Add panko bread crumbs.
Add a pinch of salt and pepper in each bowl and mix. This is optional.

FORM POTATO CAKES:
In small bowl, place plastic wrap. Add potato mixture.
Pat down with a spoon.
Remove plastic wrapped potato mixture from bowl.
Keeping the plastic wrap on, continue forming the patty.
Remove plastic wrap from potato patty.
Place potato patty in flour (1st bowl).
Flour both sides of the potato patty.
Flour the “edges” of the potato patty too.
Remove excess flour.
Place potato patty in egg. (2nd bowl).
Turn patty over in egg.
Remove from egg mixture, allowing excess egg to drip back in bowl.
Place potato patty in panko bread crumbs. (3rd bowl).
Turn patty over in panko bread crumbs.

Lightly depress the crumbs into the patty.
Panko the ‘edges’ of the patty as well.
Place all potato cakes on a platter.

PREP SKILLET:
Place skillet on stove. Add a little olive oil and a dab of butter in pan. Place heat on medium low.

SAUTEING POTATO CAKES:
Add the potato cakes in a heated skillet. Sauté on medium low. Cook until crispy.
Using a spatula, turn potato cakes. Cook until crispy.

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of sometimes SAVORY

Sautéed Panko Mashed Potato Cakes

Recipe by Carmen Ortiz of sometimes SAVORY

MAKE POTATO MIXTURE:
In a large bowl, add the mashed potatoes. Microwave for about 40 seconds to bring to room temperature. Mix.

Dice ham, red pepper, green pepper, and red onion.
Grate cheddar cheese.
Add ham, red pepper, green pepper, red onion and grated cheddar cheese to mashed potatoes.
Mix.

PREP COATING:
Place three bowls on counter.

1st bowl: Add flour.
2nd bowl: Add egg. Mix.
3rd bowl: Add panko bread crumbs.
Add a pinch of salt and pepper in each bowl and mix. This is optional.

FORM POTATO CAKES:
In small bowl, place plastic wrap. Add potato mixture.

Pat down with a spoon.

Remove plastic wrapped potato mixture from bowl.
Keeping the plastic wrap on, continue forming the patty.

Remove plastic wrap from potato patty.

Place potato patty in flour (1st bowl).

Flour both sides of the potato patty.

Flour the “edges” of the potato patty too.
Remove excess flour.

Place potato patty in egg. (2nd bowl).

Turn patty over in egg.
Remove from egg mixture, allowing excess egg tp drip back in bowl.

Place potato patty in panko bread crumbs. (3rd bowl).

Turn patty over in panko bread crumbs.
Lightly depress the crumbs into the patty.
Panko the ‘edges’ of the patty as well.

Place all potato cakes on a platter.

PREP SKILLET:
Place skillet on stove. Add a little olive oil and a dab of butter in pan. Place heat on medium low.

SAUTEING POTATO CAKES:
Add the potato cakes in a heated skillet. Sauté on medium low. Cook until crispy.
Using a spatula, turn potato cakes. Cook until crispy.

The texture is crispy on the outside, soft and creamy on the inside. Serve with vegetables and/or a toss salad. It’s an easy, quick meal to put together.

NOTES:
• Heating the mashed potatoes in microwave ensures you don’t end up with potato cakes cold inside the core.
• Use only cooked ingredients in the potato mixture.
• Add a pinch of salt to each coating ingredient, namely, the flour, egg and panko bread crumbs. It ensures flavoring the layers throughout.
• Great for Thanksgiving Day leftovers. Make smaller size potato cakes for appetizers.

~ Enjoy…from Carmen’s kitchen…

~     ~     ~

It’s the silence between the notes that makes the music…Wayne Dyer

~     ~     ~

sometimes SAVORY
… cooking is art revealed

Photography by Carmen Ortiz ~ All rights reserved. May not use without permission.

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About sometimes SAVORY

My passion is baking...but, I also like to cook. I have a dessert blog called, Baking is my Zen, with Wordpress and Blogger. Currently using wordpress, but, there are many recipe photo tutorials on the blogger account. http://bakingismyzen.wordpress.com http://bakingismyzen.blogspot.com
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6 Responses to Sautéed Panko Mashed Potato Cakes

  1. I adore potato pancakes and yours look as lovely as they appear tasty! Pictures are awesome! Catherine http://www.praycookblog.com

  2. Pingback: Tasty Bookmarking | My Daily Bread Body and Soul

  3. Love the panko crust!

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