Mashed Potato Cakes: A Creative Use For Leftovers

Ingredients

Mashed Potatoes

Ingredients

• 2 kilos russet potatoes, peeled and minimize into chunks
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/4 cup bitter cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrots
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup chopped recent parsley
• 1/2 cup breadcrumbs
• 2 eggs, crushed
• Vegetable oil, for frying

  

  Binder

  Ingredients:

  – 2 kilos russet potatoes, peeled and cubed

  – half of cup milk

  – 1/4 cup butter, melted

  – 1 egg, beaten

  – 1/2 cup all-purpose flour

  – 1 teaspoon salt

  – 1/2 teaspoon black pepper

  – 1/4 cup chopped recent parsley

  – Canola oil, for frying

  Binder:

  The binder in this recipe is the flour. Flour is a standard binder in many recipes, as it helps to carry ingredients together. In this recipe, the flour helps to bind the mashed potatoes, egg, and different components collectively, creating a cohesive mixture that may be easily shaped into desserts.

  Seasonings

  Ingredients:

  • 2 pounds russet potatoes, peeled and cubed
  • 1/2 cup whole milk
  • 1/4 cup butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped contemporary chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • Vegetable oil, for frying

  Seasonings:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon paprika

  Instructions

  Forming the Cakes

  Instructions:

  1. Transfer the mashed potatoes Crock pot potatoes to a large bowl. Add the butter, salt, and pepper and mix properly.

  2. Form the mixture into eight equal muffins, every about 1/2-inch thick.

  3. Place the muffins on a greased baking sheet and refrigerate for at least half-hour, or as much as overnight.

  Forming the Cakes:

  1. Use your arms to softly type the mashed potatoes into 8 equal desserts, every about 1/2-inch thick.

  2. Tip: If the desserts are too sticky, moist your arms barely with water.

  3. Place the muffins on a greased baking sheet, ensuring they are not touching each other.

  4. Tip: You can use a spatula or knife to assist form the desserts if desired.

  Pan-Frying

  Pan-Frying

  Pan-frying is a cooking method during which food is cooked in a shallow layer of sizzling fat in a pan or skillet over medium heat.

  Instructions:

  1. Heat the oil in a big skillet over medium-high heat.

  2. Add the meals to the skillet and cook dinner till golden brown and cooked through, turning occasionally.

  3. Remove the food from the skillet and drain on paper towels.

  Tips:

  – Use a non-stick skillet to prevent sticking.

  – Don’t overcrowd the pan, or the meals won’t cook dinner evenly.

  – Cook the meals until it is golden brown and cooked by way of, but do not overcook it, or it’s going to become powerful.

  – Drain the food on paper towels to remove extra oil.

  Possible Variations

  Instructions

  Possible Variations

  In language English