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    Home » Blog » Potatoes

    Leftover Mashed Potato Vegetable Cakes

    Published: Apr 5, 2016 · Modified: May 2, 2020 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Leftover Mashed Potato Vegetable Cakes, fritters, pancakes, or patties are crispy, made without flour, use leftover mashed potatoes, vegetables and more!

    Leftover Mashed Potato Vegetable Cakes

    A fabulous way to use leftover mashed potatoes, cooked corn and cooked carrots! Leftover Mashed Potato Vegetable Cakes are a treat!

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    Leftover Mashed Potato Vegetable Cakes

    Ingredients in Leftover Mashed Potato Vegetable Cakes

    • leftover mashed potatoes
    • green onion
    • carrot
    • corn
    • egg
    • cornflakes
    • oil
    • sour cream or a sour cream based dip

    How to make Leftover Mashed Potato Vegetable Cakes

    Crush all of the cornflakes.

    Set aside 1 cup to add to potatoes.

    Place remaining 2 cups of crushed cornflakes on a plate. Set aside.

    In a medium sized mixing bowl add mashed potatoes, onions, carrots, corn and egg.

    Combine.

    Make patties that are between ½ and ¾ of an inch thick and around 4 inches across.

    Press patties into cornflake mixture until totally coated. Set aside.

    Heat oil in frying pan on medium heat until you can flick a drop of water in it and it dances.

    Place patties in oil for approximately 3 minutes per side, or until golden brown.

    Serve with sour cream or sour cream based dip.

    Enjoy!

    Leftover Mashed Potato Vegetable Cakes

    Leftover Mashed Potato Vegetable Cakes

    Leftover Mashed Potato Vegetable Cakes

    Leftover Mashed Potato Vegetable Cakes, fritters, pancakes, or patties are crispy, made without flour, use leftover mashed potatoes, vegetables and more!
    Print Recipe Pin Recipe

    Ingredients
      

    • 2 cup leftover mashed potatoes
    • ¼ cup green onion. thinly sliced
    • ½ cup carrots, diced, cooked
    • ½ cup corn
    • 1 large egg
    • 3 cups cornflakes, crushed divided
    • peanut or another vegetable oil for frying
    • sour cream - for serving if desired

    Instructions
     

    • Crush all of the cornflakes.
    • Set aside 1 cup to add to potatoes.
    • Place remaining 2 cups of crushed cornflakes on a plate. Set aside.
    • In a medium sized mixing bowl add mashed potatoes, onions, carrots, corn and egg.
    • Combine.
    • Make patties that are between ½ and ¾ of an inch thick and around 4 inches across.
    • Press patties into cornflake mixture until totally coated. Set aside.
    • Heat oil in frying pan on medium heat until you can flick a drop of water in it and it dances.
    • Place patties in oil for approximately 3 minutes per side, or until golden brown.
    • Serve with sour cream or sour cream based dip. Enjoy!

    Notes

    Tried this recipe?Let us know how it was!

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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