Leftover Mashed Potato Cakes Recipe (2024)

FAQs

How do you keep potato patties from falling apart? ›

Flour absorbs some of the excess moisture from the milk and butter that is likely in your leftover mashed potatoes, a main culprit in pancakes that fall apart. It also provides protein and starch that helps the egg hold everything together.

If the potato pancakes are falling apart while you're shaping them before you start cooking, they are either either too wet or they need more flour to hold them together.

If you find that your potato pancakes often come out too soggy, a lack of heat is the most likely culprit.

Way 1: Using Eggs to Bind a Burger

Start by adding one egg to the mixture for every pound of ground beef. You can use the whole egg or just the egg white based on your needs. Mix the egg with the meat and other desired spices until they are fully combined, and then shape it into a burger patty.

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion, carrot, and zucchini.

What do you eat with potato cakes? ›

Simply toast and butter our potato cakes for a quick and easy filling snack or breakfast. Serve as soldiers with boiled eggs or with a full cooked meal for an unusual breakfast treat or for a filling snack or quick and easy meal on the run, top with baked beans and cheese.

Flour is used as an important binder in the cakes. If your mixture ends up being too sticky, you can add a touch more flour, but be careful – if you use too much, your cakes will taste more like flour and less like potatoes.

How to serve - You can eat them either warm or cold. Storing - You can store cooked mashed potato cakes in an airtight container in the fridge for up to 3 days before reheating and consuming.

Sounds like your heat is set too high. Start with a medium setting. You may need to reduce the heat some more as the pan getts hotter and hotter when cooking multiple pancakes. Be sure you are adding and heating a fat before adding your batter.

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!