Round Two - Fried Potato Cakes

Name: Round Two - Fried Potato Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters canola oil; 0 teaspoons cayenne pepper; 8 servings Kosher salt and freshly ground black pepper; 237 milliliters reserved breadcrumbs from Baked Mashed Potatoes recipe; 473 milliliters reserved mashed potatoes from Baked Mashed Potatoes recipe, cold; 59 milliliters shredded mozzarella cheese

Round Two - Fried Potato Cakes might be just the side dish you are searching for. One serving contains 180 calories, 3g of protein, and 15g of fat. This gluten free, fodmap friendly, and vegetarian recipe serves 8. A mixture of reserved potatoes from baked potatoes recipe, reserved breadcrumbs from baked potatoes recipe, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Watch how to make this recipe.

In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.

Ingredients you will need

Breadcrumbs

Cayenne Pepper

Potato

Cheese

Pepper

Salt

Equipment you will use

Pie Form

Bowl

In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side.

Ingredients you will need

Potato

Cooking Oil