Sneaky Leftover Potato Cakes

Leftover Potato Cakes w/Salmon

For supper yesterday, I was able to use up some leftovers from our supper the night previous into a recipe found in The Sneaky Chef called 'Leftover Potato Cakes'. They were pretty similar to the Salmon Potato Patties I had made before but these didn't have a bread crumb on the outside. I had some mashed up potatoes and leftover salmon to use up so I decided to make this recipe from the sneaky chef and just add in some salmon as well as some shredded cheese, onion powder, oregano, and parsley. I made the cakes small like the pancakes. Now, my little guy didn't eat his mashed potatoes the other night but when I gave him one of these little cakes, boy did he ever enjoy it! I think this is where food needs to look really appealing for kids to want to try new things. I also made a dill sauce with some dill, a touch a lemon juice, and sour cream. I was elated to be able to use up my leftovers. Try it with your own potato leftovers!

Nutrition Highlights: whole grains

Rich in vitamins B6, C, E, iron, potassium, folic acid, manganese, fiber and protein. 

Makes 8 small pancakes

1 cup leftover mashed potatoes

1 to 2 teaspoons whole wheat flour

2 to 4 tablespoons olive oil

1/4 cup wheat germ, unsweetened

2 tablespoons parmesan cheese

1/4 teaspoon salt

Optional dips: applesauce or low fat sour cream

Mix 1 teaspoon of flour into cold, leftover mashed potatoes. If still too wet, add the other teaspoon of flour. Pinch off tablespoon sizes of the mashed potatoes and use your hands to form about 8 balls. Add the oil to a large skillet and heat over medium high heat. Turn down to medium if oil starts to smoke.

Mix the wheat germ with the parmesan cheese and salt on a plate. Roll the balls in the wheat germ mixture, covering completely. Add 4 potato cakes to the hot skillet, flatten gently with a spatula and cook until they have browned on one side, about 1 to 2 minutes. Turns cakes over with a spatula and cook the other side until golden brown, another 1 to 2 minutes. Repeat with next 4 cakes, adding more oil to the pan as needed.

Place cooked potato cakes on a plate lined with paper towels to blot excess oil.