Go Back
–+ servings
Three Garlic Mashed Potato Cakes on top of each other with a dollop of sour cream and green onion.
Print Recipe

Garlic Mashed Potato Cakes

These garlic mashed potato cakes make a fabulous way to use leftover mashed potatoes. Instead of wasting, it turns your leftovers into a tasty new treat!
Prep Time9 minutes
Cook Time6 minutes
Total Time15 minutes
Servings: 8
Calories: 345kcal
Author: Karin and Ken

Ingredients

  • 3 cups cornflakes crushed and divided
  • 2 cups leftover mashed potatoes
  • 2 tablespoons garlic, minced or 1 ½ to 2 teaspoons garlic powder
  • ¼ cup green onions, thinly sliced
  • ½ cup shredded carrots diced or mashed work great too
  • ½ cup frozen corn
  • 1 large egg
  • 1 cup vegetable oil for frying

Serving

  • sour cream or greek yogurt

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 mixing bowl, add 1 cup crushed cornflakes, mashed potatoes, onions, carrots, corn and egg. Combine.
  • Make patties that are ¾-inch thick and about 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. When the potato cakes are done, use a slotted spatula to transfer them from the pan to the plate or baking sheet lined with paper towels. Allow the potato cakes to drain the excess oil.
  • Serve with sour cream.

Notes

Want to know what to serve with these mashed potato cakes? Now I know you answered yes to that question and for that reason I created a list for you to look at. Choices a plenty...and super yummy ones at that!
For a nice golden brown crust and a fully cooked center make sure the oil is hot before cooking.
Always use cold, leftover mashed potatoes for a firmer texture. This will ensure they hold together better during cooking.
Use a scoop or measuring spoon to form uniform-sized potato cakes. This will help them cook more evenly.
Cool the potato cakes in the refrigerator after mixing and shaping for at least half an hour will help them hold their shape together during frying.

Nutrition

Calories: 345kcal | Carbohydrates: 22g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1591IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 4mg