Crusted Potato Cakes

Skip the plain leftover mashed potatoes and turn them into a new savoury side by making them into tasty potato cakes. These are so delicious that your family will be requesting them. 

Yield: Makes 8

Crusted Potato Cakes


  • 1 tbsp salted butter
  • 1/2 cup thinly sliced green onions
  • 2 cups mashed potatoes, chilled
  • 1/4 cup shredded cheddar cheese
  • 2 tbsp crumbled cooked bacon
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 cup panko


  1. Preheat oven to 425°F. Line a rimmed baking sheet with nonstick foil.
  2. Melt butter in a small frypan over medium heat. Add green onions and sauté until softened, about 2 minutes.
  3. Combine green onions, potatoes, cheese, bacon, salt and pepper in a bowl.
  4. Using 1/4 cup measures, shape mixture into 8 cakes, each about 3/4 inch thick.
  5. Place panko in a pie plate.
  6. Working with one cake at a time, place cakes in panko, pressing lightly so that panko adheres; turn to coat both sides. Place cakes in a prepared pan.
  7. Bake, uncovered, for 10 minutes.
  8. Remove pan from oven. Carefully turn cakes over. Continue baking until light golden and heated through, about 15 minutes.
  9. Let stand 2 minutes before serving.
Nutritional analysis per cake:


105 calories, 3.4 g fat, 3.1 g protein, 16 g carbohydrate, 1.2 g fibre, 253 mg sodium