These mashed potato and vegetable patties are an easy, healthy way to use up your leftover mashed potatoes. They're packed with veggies, a cornflake coating, and then fried to golden brown perfection.
Okay, so maybe frying food isn't healthy, but the rest of the recipe is! I routinely make these patties to use up my leftover mashed potatoes and get a few more vegetables into my children. They love the flavor, and I love how easy they are!
Why You'll Love This Recipe
- It only uses a few basic ingredients.
- It's a great way to use up leftover mashed potatoes.
- It's loaded with vegetables.
- It's a great side for chicken, beef, or pork recipes.
Make your patties no thicker than about 3/4 of an inch. This allows the center to get nice and hot by the time the exterior is golden brown.
This recipe only takes a few simple, basic ingredients to make, and you almost certainly have all of them in your kitchen right now. All the ingredients are here, but you'll find the exact quantities in the recipe card at the end of the post.
- Cornflakes, crushed and divided
- Leftover mashed potatoes
- Thinly sliced green onions
- Shredded carrots
- Frozen corn
- Large egg
- Vegetable oil for frying
- OPTIONAL: Serve with sour cream.
It only takes a few minutes and a few simple steps to make these super easy mashed potato and vegetable patties. You'll be in and out of the kitchen in no time!
The recipe highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Combine all ingredients except for 2 cups of cornflakes.
2: Combine and form into patties.
3: Coat in cornflakes and fry until golden brown.
Substitutions and Variations
- You can use any crispy flake cereal for this recipe.
- Use your favorite vegetables for these patties.
- These can be made with mashed sweet potatoes, as well.
- Measuring cups
- Mixing bowl
- Frying pan
Refrigerator: Store for up to 5 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
Reheat: Place on a baking sheet and bake at 350 until heated through.
What to Serve with Mashed Potato Patties
Serve these mashed potato patties topped with sour cream, or, if you're like my kids, ketchup. They also pair well with almost any of your favorite chicken, beef, or pork recipes, especially roasts and baked chicken.
- Crush your cornflakes into crumbs, don't pulverize them.
- Be sure your patties are no more than 3/4-inch thick so the centers get hot while the outside gets crispy.
- Defrost your vegetables before mixing them with the potatoes.
Breadcrumbs, panko, cornmeal, or cracker meal can be used in place of cornflakes.
Mashed potato patties are a side dish made with mashed potatoes combined with various other ingredients depending on the recipe. They're formed into patties, may be coated with a crispy breading, and then fried.
If you make your patties thicker than 3/4 inches, they won't get hot enough by the time the exterior is fried.
Other Side Dish Recipes
- 3 cups cornflakes, crushed and divided
- 2 cups leftover mashed potatoes
- ¼ cup thinly sliced green onions
- ½ cup shredded carrots
- ½ cup frozen corn
- 1 large egg
- 1 cup vegetable oil for frying
- OPTIONAL: Serve with sour cream.
- Place remaining 2 cups of crushed cornflakes on a plate. Set aside.
- In a medium mixing bowl, add 1 cup crushed cornflakes, mashed potatoes, onions, carrots, corn and egg. Combine.
- Make patties that are ¾-inch thick and about 4 inches across.
- Press patties into cornflake mixture until totally coated. Set aside.
- Heat oil in frying pan on medium heat until you can flick a drop of water in it and it dances.
- Place patties in oil for approximately 3 minutes per side or until golden brown.
- Serve with sour cream.
Amount Per Serving Calories 364Total Fat 30gSaturated Fat 3gTrans Fat 1gUnsaturated Fat 26gCholesterol 25mgSodium 266mgCarbohydrates 21gFiber 2gSugar 3gProtein 3g
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