Rating: 3.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 11 Ratings

Use leftover mashed potatoes to make these little appetizer patties. You can also serve them as a side dish.

Source: Better Homes and Gardens


Credit: Greg Scheidemann

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl stir together mashed potatoes, cheese, flour, cilantro, and pepper. Form potato mixture into 8 patties, each about 3/4 inch thick.

  • In a shallow dish beat together the egg and water. In another shallow dish place bread crumbs. Dip potato patties in egg mixture, then in bread crumbs, turning to coat both sides.

  • In a large nonstick skillet heat 1 teaspoon of the oil over medium heat; reduce heat to medium-low. Add 4 patties to skillet; cook for 4 minutes or until bottoms are golden brown. Gently turn patties and cook 4 to 5 minutes more, or until golden brown. Remove to baking sheet. Keep warm in 300 degree F oven. Cook remaining patties, using remaining 1 teaspoon oil.

  • Meanwhile, in a small bowl stir together sour cream and tapenade. Serve patties hot with sour cream mixture. Makes 8 servings.

Nutrition Facts

198 calories; fat 12g; cholesterol 39mg; saturated fat 4g; carbohydrates 18g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 5g; vitamin a 243IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 527mg; potassium 230mg; calcium 90.9mg; iron 0.7mg.