POTATO CAKES
These simple potato cakes are a delightful way to use up leftover mashed potatoes, transforming them into crispy, golden-brown patties. The combination of a savory potato base with a buttery, pan-fried exterior creates a comforting and satisfying dish. Serve them as a side dish or a light meal, perfect for any occasion.
Ingredients
- 2 cups Mashed potatoes (cold)
- 2 tablespoons Flour (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
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Instructions
- 1If using cold mashed potatoes, ensure they are seasoned to your liking. Roll the mashed potatoes into balls, dusting your hands well with flour to prevent sticking.
- 2Flatten the potato balls into cakes, about 1/2 inch thick.
- 3Sauté the potato cakes in butter over medium heat until golden brown on both sides, about 5-7 minutes per side. Alternatively, place the cakes on a buttered baking sheet, top each with a small piece of butter, and bake in a hot oven at 400°F (200°C) until golden brown, about 20 minutes.
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