Leftover Mashed Potato Cheddar Ranch Cakes
The ultimate comfort food, Leftover Mashed Potato Cheddar Ranch Cakes are the perfect way to transform your leftovers into a crispy and creamy delight. These easy-to-make cakes are loaded with flavor, making them a fantastic choice for a quick weeknight dinner. Don’t let your mashed potatoes go to waste – make these delicious cakes tonight!
Equipment
- Wooden Spoon
- Skillet
- Mixing Bowl
Ingredients
- 1 ¾ cup mashed potatoes cold
- 1 large egg
- ⅓ cup all-purpose flour plus 3 tablespoons for coating
- 1 tablespoon dry Ranch seasoning mix
- ⅔ cup freshly shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, stir together mashed potatoes, egg, Ranch seasoning mix, salt, and black pepper. Mix until everything is well combined.
- Add flour and cheddar cheese to the mixture and stir until all the flour is incorporated.
- Using a regular-sized ice cream scoop, form 8 balls of dough, rolling each one in additional flour and gently flattening into about ¾ inch thick patties.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Fry each cake on one side for about 3 minutes, or until golden brown, then carefully flip them to fry the other side.
- Once cooked, remove the cakes onto a cooling rack or a paper towel-lined plate to drain excess oil.
- Allow them to cool slightly, then serve warm with your favorite dipping sauce.
Notes
- Mashed sweet potatoes: You can use mashed sweet potatoes instead of regular ones.
- Cold potatoes: Ensure the mashed potatoes are cold from the fridge; warm ones won't mix well with the egg and flour.
- Nutrition estimate: Values may vary based on ingredients used. Always check with your preferred calorie counter.