Spud Cakes

Spud Cakes

“You’re Scottish, fry something!” — The Doctor

Yay, leftovers! Especially Thanksgiving leftovers. I always cook more than I think we will need because there are so many delicious things to make with them. The turkey carcass goes in the crockpot with water and seasonings for Turkey Noodle Soup. Leftover turkey goes to sandwiches and Turkey-Pea Alfredo. Cranberry Sauce goes to Cranberry-Orange Pork Roast. But what about leftover mashed potatoes? We don’t always have much left over — my potato pot only holds so much, after all. When we do, though, these easy spud cakes are so yummy! What do you like to make with leftovers? Let me know in the comments below.

Ingredients:

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1½ cups (about 500 g) leftover mashed potatoes

1 cup panko (about 50 g), divided

¼ teaspoon salt 

¼ teaspoon freshly ground black pepper

1 large egg

½ teaspoon fresh thyme leaves

2 tablespoons finely minced red onions

about 1 cup (240 ml) vegetable oil, such as canola or peanut

Preparation:

1.) Place the mashed potatoes in a medium bowl. Finely mince the thyme and add it to the bowl. 

2.) Finely mince the onion. Transfer the pile to a paper towel, roll it up and squeeze the liquid out. Repeat once or twice, until you have removed much of the moisture. Scrape the onions off the paper towel into the bowl. If your hands smell like onions, just rub them on something made of stainless steel. I have this nifty bar of “soap” that my son & daughter-in-law gave me. My mom used to rub her hands on her stainless sink. 

3.) Add the egg and ¼ cup (15 g) of the panko; mix well. 

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4.) Put the rest of the panko in a shallow dish. Divide the potato mixture evenly into 10 balls. Flatten to form small patties with the potato mixture, and gently press both sides into the panko.

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5.) Meanwhile, pour oil ¼ – ½” (1 – 2 cm) deep into a sauté pan and heat on medium-high until the oil simmers and a drop of water sizzles. Add half of the spud cakes, spreading them out to avoid overcrowding.

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6.) Let them cook about 4 – 5 minutes without peeking, until the edges begin to brown. They’ll hold together better the less you handle them. Carefully turn them over and cook another 4 – 5 minutes.

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7.) Transfer the cooked cakes to paper towels to drain. Add more oil as needed to maintain the same depth. Give the oil a bit to heat up again, then repeat with the remaining cakes. Serve hot. 

Spud Cakes

Ingredients

1½ cups (about 500 g) leftover mashed potatoes

1 cup panko (about 50 g), divided

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 large egg

½ teaspoon fresh thyme leaves

2 tablespoons finely minced red onions

about 1 cup (240 ml) vegetable oil, such as canola or peanut

Directions

1.) Place the mashed potatoes in a medium bowl. Finely mince the thyme and add it to the bowl.

2.) Finely mince the onion. Transfer the pile to a paper towel, roll it up and squeeze the liquid out. Repeat once or twice, until you have removed much of the moisture. Scrape the onions off the paper towel into the bowl. If your hands smell like onions, just rub them on something made of stainless steel. I have this nifty bar of “soap” that my son & daughter-in-law gave me. My mom used to rub her hands on her stainless sink.

3.) Add the egg and ¼ cup (15 g) of the panko; mix well.

4.) Put the rest of the panko in a shallow dish. Divide the potato mixture evenly into 10 balls. Flatten to form small patties with the potato mixture, and gently press both sides into the panko.

5.) Meanwhile, pour oil about ¼” (1 cm) deep into a sauté pan and heat on medium-high until the oil simmers and a drop of water sizzles. Add half of the spud cakes, spreading them out to avoid overcrowding.

6.) Let them cook about 4 – 5 minutes without peeking, until the edges begin to brown. They’ll hold together better the less you handle them. Carefully turn them over and cook another 4 – 5 minutes.

7.) Transfer the cooked cakes to paper towels to drain. Add more oil as needed to maintain the same depth. Give the oil a bit to heat up again, then repeat with the remaining cakes. Serve hot.

2 Comments Add yours

  1. I’m cracking up because my husband says the same thing. We didn’t get enough trick-or-treaters for Halloween because it was really rainy, so we had a huge bowl of candy bars on the counter. I was frying fish and my husband pointed at the candy bowl, “You’re Scottish! Why don’t you fry the candy bars?!”

    Liked by 1 person

    1. julie says:

      I hear deep-fried candy bars are quite popular in some areas 😉

      Liked by 1 person

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