|Nutritional Guidelines (per serving)|
|Servings: about 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This leftover potato patty recipe came about one day when I had a bowl of leftover mashed potatoes, a bunch of Swiss chard, and very little else! Inspired by these similar potato burger patties, I thought I'd see what I could come up with for dinner since it was raining and I didn't want to have to go to the grocery store. The result? Fantastic! I had several for lunch the other day, and I've been eating the rest for breakfast, since they keep and freeze well.
The second time I whipped these up, I shared with some friends who told me they reminded them of the potato patties which they used to eat years ago while living in Nepal. So take that for what it's worth!
Need this recipe to be gluten-free? Just sub in a gluten-free flour for the regular flour. Enjoy!
- 2 cups mashed potatoes
- 3-4 leaves Swiss chard (chopped small or 1/4 cup leftover frozen spinach)
- 2 cups water for steaming (more or less depending on your pot)
- 1/2 tsp garlic powder
- 1/4 tsp salt (use sea salt or kosher salt for the best flavor)
- 1/8 tsp black pepper
- 3 tbsp flour
- Dash soy or almond milk (optional)
- 1 tbsp. oil for cooking
- 1 tsp Italian seasoning (optional)
- Extra flour for dredging (about 1/3 cup)
Steam or microwave the Swiss chard until just lightly wilted. Drain well. If you're using leftover frozen spinach, thaw, and drain well so that the spinach is mostly dry.
In a medium bowl, combine the leftover mashed potatoes, wilted greens, garlic powder, salt, pepper and 3 tablespoons of flour. If the mixture is a bit dry and crumbly, you can add a couple splashes of soy milk or almond milk. This will depend on how moist or how dry your leftover potatoes are.
Combine a bit of flour and the Italian seasonings in a shallow pan.
In a large skillet, pre-heat a bit of oil.
Form potato patties by making a ball from about 3 to 4 tablespoons of the potato mixture. Gently flatten with your hands to form a patty shape, then lightly coat on both sides in the flour mixture. This helps the patties get nice and crispy and also helps prevent them from sticking to the pan.
Fry each potato patty for 3 to 4 minutes on each side; patties should be lightly golden brown.
I think these potato patties are excellent just as they are, but if you needed to put some sauce on them, a bit of marinara or hot sauce might be nice, or maybe even some leftover vegetarian gravy, if you have some also leftover.
Got leftover mashed potatoes? Here's more ways to use them up: