Grain Technique: Turning Leftover Mashed Potatoes into Savory Cakes

Notes

The science behind these savory cakes is straightforward. Chilling the patties allows the starches in the potatoes to firm up, making them easier to handle and less likely to fall apart during cooking. Adding flour or breadcrumbs is essential for binding and creating that desirable crust. Common mistakes include overmixing, which can make the cakes dense, or not chilling long enough, leading to crumbling. To avoid these pitfalls, handle the mixture gently and allow ample refrigeration time. Safety-wise, ensure the oil is not too hot to prevent splattering, and always use a splatter guard. These cakes can be made ahead and reheated in a 350°F oven for 10 minutes to maintain their crispiness. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Steps

1. 1 Gather 2 cups of leftover mashed potatoes, ensuring they are at room temperature.
2. 2 In a bowl, add 1/4 cup of all-purpose flour, 1 beaten egg, and 2 tablespoons of finely chopped onions.
3. 3 Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper; adjust to taste.
4. 4 Combine the mashed potatoes with the flour mixture until evenly distributed.
5. 5 If the mixture is too wet, add 2 tablespoons of breadcrumbs to firm it up.
6. 6 Shape the mixture into 8 equal-sized patties, about 1/2-inch thick.
7. 7 Cover and refrigerate the patties for at least 30 minutes to firm up.
8. 8 Heat 2 tablespoons of vegetable oil in a skillet over medium heat until shimmering.
9. 9 Carefully place the patties in the skillet, ensuring not to overcrowd.
10. 10 Cook for 4 to 5 minutes per side, or until golden brown and crispy.
11. 11 Transfer the cooked cakes to a paper towel-lined plate to absorb excess oil.
12. 12 Repeat with remaining patties, adding more oil if necessary.
13. 13 Serve warm with your choice of toppings, such as sour cream or salsa.