Crispy Potato Cakes

These simple potato cakes are a comforting, portion-controlled side dish that pairs beautifully with protein and a dollop of nonfat Greek yogurt.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 2 cups cold mashed potatoes · 444 kcal in the whole recipe
• 1/2 cup all-purpose flour · 216 kcal in the whole recipe
• 2 tablespoons finely chopped onion · 7 kcal in the whole recipe
• 2 tablespoons vegetable oil · 243 kcal in the whole recipe

Method

1. In a medium bowl, thoroughly combine the cold mashed potatoes, flour, and finely chopped onion until a workable dough forms.

   

2. On a lightly floured surface, pat the potato mixture down until it is about 1/2-inch thick, then cut into rounds using a 3-inch cutter.

   

3. Place the potato cakes on a baking sheet, cover, and chill in the refrigerator for a few minutes to help them firm up before cooking.

   

4. Heat the vegetable oil in a large frying pan over medium heat, then fry the cakes until golden brown and crispy on both sides. Serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.