These potato cakes didn’t look like much, but they sure were tasty! I think I made them too big, and they just kept falling apart. I didn’t have any leftover mashed potatoes, so I just made some instant ones and used those. This was kind of messy to make, but they sure were good! I served them with some Riblets and a green salad.
Crispy Rosemary Potato Cakes
(Country Living, Nov. 2010)
Yields: 12 potato cakes
Total Time: 30 min
Prep Time: 15 min
3 tablespoon(s) olive oil
1 1/2 cup(s) chopped onion
1 tablespoon(s) finely chopped rosemary
3 cup(s) leftover mashed potatoes
1 cup(s) panko bread crumbs
In a medium skillet over medium-low heat, heat 1 tablespoon oil. Add onion, rosemary, and 1/2 teaspoon each salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper.
Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 tablespoon oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches (adding more oil as needed), turning once, until golden brown and heated through, about 8 minutes.
calories per potato cake: 115