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Mashed Potato Cakes

4 Servings


Low Sodium No Added Sugars

Nutritional Facts Per Serving

9.7 g
30.5 g
2.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 310
  • Fat 17 g
    • Saturated   4.5 g
    • + Trans 
  • Cholesterol 64 mg
  • Sodium   86 mg
  • Carbohydrate 30.5 g
    • Fibre   2.3 g
    • Sugars  
  • Protein 9.7 g
    • Vitamin A 7 %
    • Vitamin C 30 %
    • Calcium 16 %
    • Iron 6 %


Gently boil the potatoes in a generous amount of lightly salted water until tender. Drain well, thoroughly mash, and then transfer to a bowl; cool to room temperature. Add the cheese, egg, green onion, salt, white pepper and nutmeg and mix well to combine. Spread the bread crumbs on the bottom of a wide plate. With cold-water dampened hands, shape 1/4 cup amounts of the potato mixture into 1 inch thick cakes. Set the cakes on the bread crumbs, turn to coat and gently press the crumbs on to help them adhere. Heat the oil in a large non-stick skillet over medium heat. Cook the cakes 3 to 4 minutes per side, or until golden and heated through.

Note: 1 1/2 pounds of Yukon gold (yellow-fleshed) potatoes, peeled, halved and mashed, should yield about 3 cups of mashed potatoes. This information will be useful if you ever want to make these cakes with mashed potatoes you have leftover from another meal.

Options: Use russet or baking potatoes instead of Yukon gold potatoes. Instead of Swiss cheese, try a different tangy cheese in these cakes, such as Gouda or aged cheddar. Shape and coat the cakes in the breadcrumbs up to a day in advance; wrap and store in the fridge until ready to cook.

Serving Suggestions

Serve these savoury cakes with one of the saucy and comforting main course dishes found in our website recipe collection, such as Braised Lamb Shanks with 20 Cloves of Garlic, Meatball and Winter Vegetable Stew, or Beef Short Ribs Braised with Onion, Thyme and Garlic.

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