Spinach and Cheddar Potato Cakes
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
- 1 egg
- 2 oz frozen spinach thawed and squeezed dry
- 1/4 tsp seasoning salt
- 1/8 tsp onion powder
- 1/8 tsp pepper
- 1 cup left over mashed potatoes
- 1/3 cup grated cheddar cheese
- 1/4 cup bread crumbs
- 1 tsp fresh chives chopped
- 2 tsp olive oil
- 1/4 cup sour cream
- 1 tsp fresh dill chopped
- to taste salt and pepper
- In a medium bowl, mix together egg, spinach, seasoning salt, onion powder and pepper Add mashed potatoes and mix until well combined. Stir in cheese, bread crumbs and chives. Mix until combined and bread crumbs have been absorbed.
- Heat oil in a non stick frying pan over medium high heat. While pan is heating, form 1/3 cup potato mixture into approximate 3" patties about 1/2" thick and place into pan as you form them. Cook 4-5 minutes per side until heated through and golden brown.
- Stir together sour cream and dill and season to taste with salt and pepper. Keep chilled until ready to serve with cakes.