A doughless perogy (Potato Cake)

Apr
5

In a “pinch” and with 3 cups of left over mashed potatoes on my hands, what was a girl to do? Make some left over mashed potato cakes! This filling reminded me of a typical potato perogy filling but tonight was a quick supper night so a side of potato cakes it was.

The night before I cooked approx. 11 medium sized potatoes and mashed them, having added a tablespoon of butter, a tablespoon of greek yogurt and some fresh dill.

Tonight I added the following to 3 cups of left over mashed potatoes:

  • 2 egg whites
  • 2 tbsp of flour
  • 1/2 cup of shredded old cheddar
  • 1 extra teaspoon of fresh dill
  • 1/4 cup of finely chopped white onion
  • ground sea salt and fresh ground black pepper
  • 1 tbsp of oil for frying

Method

  1. Mix all ingredients together with your hands until soft and mushy. Add a little extra flour if mixture is too sticky.
  2. With 2 spoons, work the potato mix back and forth until little football shaped cakes are formed. Alternatively you can drop the mix (about 2 tbsp. worth) onto a heated and oiled pan.
  3. Cook each side until nicely browned and crisp. The middle will be soft.

And there you have it. A simple and easy way to use up some left over mashed potatoes! My little helper in the kitchen could not wait to get his hands on them!

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