If you’re trying to think of creative new ways to cook up your leftover potatoes, then have we got a recipe for you! Here’s a really tasty one for Potato Cakes that we think you’re gonna love as much as we do.
Seriously, this is a good reason to always cook extra mashed potatoes – just so you’ll have enough to make Potato Cakes the following night. We are big fans of leftovers, in general, simply because food always seems to taste so much better the day after it’s first been cooked. Is it the chilling effect of a night in the refrigerator that magically gels all of the ingredients together? We can’t say for sure! We only know that it tastes good! And, if you like, this recipe for Potato Cakes can be totally gluten free! All you need to do is add a non-wheat flour (like rice, spelt, etc.) – if any flour at all – to “tighten” up the mixture, but only if the mix needs tightening. And if not, then you’re already good to go.
This could also be a wonderful recipe for potato pancakes or lakmes! Just flatten out your Potato Cakes and voila, you’ve got pancakes. This recipe is so versatile, you are going to have a lot of fun experimenting with it.Janet of “Janet’s Appalachian Kitchen”, who originally published this recipe, recommends trying different ingredients with these Potato Cakes. Her parents used to serve them with hot biscuits and gravy for supper. Janet loves to serve them with pork chops and says they go really well together! If you’re a vegetarian, then you could add mushrooms and that way, you could also make mushroom gravy to go along with them. They’d also be an excellent side dish for veggie burgers!
Want the full recipe for these amazing Potato Cakes? Then head on over to Janet's Appalachian Kitchen Facebook page by following the link in the description below!
Learn MORE / Get RECIPE at Janet's Appalachian Kitchen
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