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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 8 potato cakes
- 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
In a bowl, mix together all ingredients except the 1 tbsp of flour and oil until combined.
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.
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.
Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Cholesterol: 3mg | Sodium: 187mg | Potassium: 236mg | Fiber: 1g | Vitamin A: 30IU | Vitamin C: 6.6mg | Calcium: 21mg | Iron: 1.9mg