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.
2cupsleftover mashed potatoes(mine were dairy-free)
2strips bacon(crumbled)
1/4cupgreen onions(chopped)
1/2tspsalt(optional)
1/2tspground black pepper(optional)
1/2tspgarlic powder
1/4cup+ 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.