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.
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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
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Instructions
- 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.
- Serve hot.
Nutrition
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
