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Crisp Mashed Potato Cakes
Summary
| Servings | |
|---|---|
| Source | Maureen Callahan, Cooking Light NOVEMBER 2007 by way of myrecipes.com |
| Prep time | 5 minutes |
| Course | Appetizers |
| Cuisine | American |
| Diet Type | |
| Dish Type | |
| Main Ingredient | Potato |
| Occasion | |
| Technique | Baking |
Difficulty:
Easy
Description
Easy and tasty potato cake
Ingredients
| 1⁄2 | c | green onions (chopped) |
| 2 | c | Potatoes (mashed and chilled) |
| 2 | T | extra sharp cheddar cheese (shredded) |
| 1⁄8 | t | Salt |
| 1⁄8 | t | Black Pepper (ground fresh) |
| 1 | sli | Bacon (cooked and crumbled) |
| 3⁄4 | c | Panko (Japanese breadcrumbs) |
Instructions
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.
Notes
Nutritional Information
Amount per serving
Calories: 122
Calories from fat: 16%
Fat: 2.2g
Saturated fat: 1.1g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.1g
Protein: 3.6g
Carbohydrate: 22g
Fiber: 2g
Cholesterol: 6mg
Iron: 0.3mg
Sodium: 290mg
Calcium: 40mg
Cooking Time:
12
