Leftover Mashed Potatoes – How about making potato cakes – Kids love them

Fried potato cakes

Palm shortening 2I tend to make potato cakes from left over mashed potatoes several times a year  and sometimes bake them not fry them, but they do taste better fried & of course cook much faster. But you can bake them if you prefer on a greased cookie sheet at 375 checking them after 10 minutes & every 5 minutes until done.

Recipe for potato mixture:
2 cups leftover cold mashed potatoes
1 egg (if small eggs use 2)
1 tbsp. of raw coconut oil (or Palm Shortening)
1/8 cup of your choice of or mixture of: milk kefir, sour cream, ranch dressing, coconut milk, almond milk or milk.
1 to 2 tsp. of fresh or dried chopped/flakes parsley
1 to 2 tsp. of fresh or dried chopped chives
1 cup of Einkorn flour (or flour of choice)
1/2 cup cornmeal

Combine all the ingredients making sure to mix well, you want almost the consistency of play dough, if still to sticky or wet mix in more flour 1/4 a cup at a time mixing in well using a spoon r your fingers. Once they are to the proper consistency start making the flour coating & milk bath. (You can use any flour of choice)

Flour coating #1: (step 1)
2 cups of flour (Einkorn or flour of choice)
1 tsp. course black pepper
Mix & add to bowl or plate big enough to use.

Milk bath: (step 2)
1 & 1/2 cups of milk of choice
1 egg
1 tbsp. of Tropical Traditions coconut water vinegar (or Apple cider vinegar)
Mix together making sure the egg is mixed in well & use a bowl large enough to dunk potato cakes in.

Flour coating #2: (step 3)
2 cups flour (Einkorn or flour of choice)
1/2 cup of cornmeal
Optional 1/4 cup bread crumbs, 2 tsp. each of parsley & chives
Mix & add to bowl or plate big enough to use.

Now start heating a pan of Palm shortening/oil in a large skillet. Go back to your potato mixture and grab enough to form a small ball & then smash it out flat, like 1/4 to 1/2 inch thick making it about the size of a cut tomato slice around.

Now add to step 1 flour coating, and just lightly coat each side & dunk in milk mixture step 2 making sure to do this step fast but getting both sides wet, now add potato cake to step 3 flour coating & press both sides into mixture making sure to cover well. Add to hot Palm Shortening to cook (depending on your stove you might need to cook on med, med/hi or hi) Make sure oils not to hot that it burns, you want the first side golden brown in about 2 to 3 minutes. then flip & cook another minute to 3 minutes, potato cakes are done when they float, we simply add them to a cookie sheet sideways as pictured.

Tropical Traditions shared my recipe here.

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Cheree of Natural & Frugal: Raising 6 kids