Spinach and Cheddar Potato Cakes recipe is an oldie but a goodie. A simple way to use the cold, hard mashed potatoes that have been hiding in your fridge for three days. I can say with confidence that I always make too many mashed potatoes. With the same confidence, I can also say that I’ve had that forgotten Tupperware container of mashed potatoes buried in my refrigerator. I think we’ve all been there. So the next time you’re sifting through your fridge, desperately trying to find something for lunch and can’t believe you have nothing. Dig deep and move a few jars to find the lost and lonely tub of mashed potatoes, begging to be consumed. Mix with a few pantry items and a give a quick pan fry, you’ll find lunch is served.
What I like about this recipe, is the ratio of potato to egg and breadcrumbs. I find the cakes stay moist and hold together very well during forming and frying. While this is my own little version, you could easily customize the flavours to your liking. Maybe try different greens and herbs, garlic, parmesan, corn or sautéed onions. I also used sour cream and fresh dill as an accompaniment, but tzatziki would also be great. Use whatever you have on hand and enjoy!
Recipe source for Spinach and Cheddar Potato Cakes: Compelled to Cook