Potato Cakes

Photo: Oxmoor House

These versatile mashed potato patties complement an array of toppings from veggies to veal. And they're a unique alternative to noodles, rice, and bread.

This recipe goes with Salmon and Greens with Potato Cakes, Grilled Vegetables with Potato Cakes, Veal Marsala and Potato Cakes, Poached Eggs and Potato Cakes with Tomato Hollandaise

Yield: 16 potato cakes (serving size: 1 potato cake)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 9%
  • Fat: 0.8g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 17g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 187mg
  • Calcium: 11mg

Ingredients

  • 2 (1-pound, 4-ounce) packages refrigerated mashed potatoes (such as Simply Potatoes)
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon pepper
  • 1 cup matzo meal
  • Cooking spray

Preparation

  1. Combine first 4 ingredients in a large bowl. Divide mixture into 16 portions, using about 1/3 cup in each portion. Pat each portion into a 4-inch diameter cake; place on wax paper.
  2. Heat a large nonstick skillet over medium-high heat. Coat both sides of each cake with cooking spray; place in batches in pan. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned. Remove from pan, and place on wax paper. Cool completely.
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