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Savory leftover mashed potato cakes are an easy way to use up those leftovers from Thanksgiving. Gluten-free, dairy-free and egg-free, these little cakes are filled with bacon and green onions for an extra punch of flavor. You'll love how easy these are to make too! Recipe from A Dash of Megnut at www.adashofmegnut.com

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

  • 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
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