Mashed potato patties with mushrooms (Leftover mashed potato cakes)

Do you have leftover boiled or mashed potatoes? Then make these flavorful mashed potato patties with mushrooms and spices. You can have these patties as a snack or side dish or as a burger.

These mashed potato patties are a delicious way to enjoy your leftover mashed potatoes. I usually make these patties with freshly boiled potatoes.

Ingredients

Potato: The main idea of this recipe is to use leftover mashed potatoes. But you can use freshly boiled or steamed potatoes as well to make these potato cakes.

Mushroom: Mushroom adds an earthy flavor to the potato and gives the cake a meaty texture. I used button mushrooms, but any mushrooms work here. Mushroom has a lot of water content, and we should pan fry them; otherwise, the cakes will be moist and need a lot of binding agents.

Puffed amaranth: I used puffed amaranth here as the binding agent and rolled the potato cakes in them. After frying, these will give a crunchy texture to the patties. Instead of puffed amaranth, you can use puffed quinoa. Other binding agents like rolled oats flour, almond flour, breadcrumbs, plain flour will also work here. The final taste of mushroom patties will vary accordingly. If using other binding agents, use around half a cup. You can add more if required later.

Spices: I used Indian spices like raw mango powder and garam masala to make these potato patties. Other spices like taco seasoning, cajun seasoning, Italian mixed herbs, Mexican seasoning will also taste very good in this recipe.

Walnuts: Walnuts add healthy fats to these patties and make them crunchy. You can use any nuts or seeds instead of walnuts. If you like soft cakes, you can skip them altogether.

Instructions

• If you are not using leftover mashed potato, boil or steam the potatoes and mash them. It should be around 1 cup of mashed potatoes. 
• Finely chop mushrooms, walnuts, and cilantro leaves.
• Heat a saucepan or skillet over medium heat and add a teaspoon of oil. Once it is hot, add chopped mushrooms.

• On high heat, saute the mushrooms. Mushrooms will start releasing their water.

• Let them cook till all the water gets evaporated and switch off the flame. It took around 8 minutes for me.

• Now take a mixing bowl and add mashed potatoes, sauteed mushrooms, chopped cilantro leaves, walnuts, salt, ginger paste, garlic paste, and spice powders. I used puffed amaranth seeds for the crunch and binding.

• Mix this potato mixture well and form a dough out of these. If you cannot make a dough, add more puffed amaranth.

• Make small orange-sized balls out of the dough and shape them into patties.

• Roll them over puffed amaranth so that these get coated well.

• Take a pan and fry these over medium heat using little oil on both sides.

• And the easy, delicious, and crispy mashed potato patties are ready to serve!

Recipe notes

• You can omit ginger and garlic paste if you do not like it. Instead of paste, you can even use garlic powder.
• You can bake these in an oven instead of shallow frying in the pan. Bake these mashed potato cakes for about 10 to 15 minutes at 180 degrees C.
• If the cake dough is soft and you cannot make cakes out of it, try adding more puffed amaranth. You can use oats flour, almond flour, breadcrumbs, or puffed quinoa as the binding agent.
• If the patties dough becomes too dry (usually it will not), sprinkle some water and make the cakes.
• You can make small round balls out of this dough and fry them in an Aebelsiver pan or appe pan. And serve these as pops.
• Instead of cilantro, use can use other fresh herbs like green onions, dill leaves, parsley.

Serving suggestions

I love these patties as an evening snack with cilantro chutney or pesto sauce as a potato lover. You can serve these potato cakes as a side dish for any meal.

You can use these as sandwiches and taco filling. And serve it with some tomato sauce or ketchup.

To make these mashed potatoes patties as a meal, make a burger out of them with a whole wheat bun or dinner rolls and serve it with sour cream or cheese sauce.

Storage

As mushrooms do not store well, I recommend serving these mushroom potato cakes immediately. At the max, you can store the dough for a day in the refrigerator.

I suggest freezing the leftover mashed potatoes and making these patties or cakes as and when needed.

As you are here, you will like these potato recipes from my blog.

Indian spice mashed potato recipe

Sauteed mushrooms with potatoes

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