Print

Gluten-free Leftover Mashed Potato Cakes

What's better than a Thanksgiving meal? Leftovers! Use leftover mashed potatoes in these gluten-free savory mashed potato cakes for a real treat! You'll love the added bacon and green onions for extra flavor and the crisp crust on each of these mashed potato cakes. 

Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 potato cakes
Calories 85 kcal
Author Megan

Ingredients

  • 2 cups leftover mashed potatoes mine were dairy-free
  • 2 strips bacon crumbled
  • 1/4 cup green onions chopped
  • 1/2 tsp salt optional
  • 1/2 tsp ground black pepper optional
  • 1/2 tsp garlic powder
  • 1/4 cup + 1 tbsp gluten-free flour blend divided
  • oil for cooking

Instructions

  1. In a bowl, mix together all ingredients except the 1 tbsp of flour and oil until combined.
  2. Divide mixture into 8 balls. Lightly press them into flat disks. Add 1 tbsp of flour to a plate and dip each disk into the flour on both sides.
  3. Preheat a large skillet over medium high heat. Add 1 tbsp of oil. Cook half of the cakes at a time, 4-5 minutes on each side, until they are golden brown. Repeat with remaining cakes.
  4. Serve hot.
Nutrition Facts
Gluten-free Leftover Mashed Potato Cakes
Amount Per Serving
Calories 85 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 3mg 1%
Sodium 187mg 8%
Potassium 236mg 7%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 0.6%
Vitamin C 8%
Calcium 2.1%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.