Crisp Mashed Potato Cakes

I know, you are thinking, what? Did she go through the November CL and make the everything? Well, no.

Anyway, these looked good and I like mashed potatoes but we NEVER have left-overs so how would I get to try these. Well I bought Refrigerated Mashed Taters (Simply Potatoes). And D biatched while he was making them. They were too creamy, they fall apart in the panko, they fall apart while cooking, etc.

So I guess making them was a PITA. However, I will put up with listening to him (haha) after eating them. It was like a loaded baked potato except mashed in a cake. They were very good.

I'm sure if we had used left over taters they would have been drier so easier to make, but I'll keep these on the list to have again.

Crisp Mashed Potato Cakes

Cheddar cheese, bacon, and a panko coating make these a satisfying side dish.

Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

Yield: 6 servings (serving size: 1 potato cake)

CALORIES 122 (16% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); PROTEIN 3.6g; CHOLESTEROL 6mg; CALCIUM 40mg; SODIUM 290mg; FIBER 2g; IRON 0.3mg; CARBOHYDRATE 22g

Cooking Light, NOVEMBER 2007