If you’ve shopped for groceries lately, you have felt the pain of the price of groceries when you checked out at the register. It’s ridiculous how the price of food has increased. So, what are we expected to do? Clip coupons? Use savings apps? Grow as much of our food as possible? Yes, to all the questions above and also learn to be frugal with what we have.
I grew up in the sixties and seventies in a single parent home with two siblings. We didn’t know it at the time, but our mom, who was also a working mom, was very frugal and could make delicious dishes from leftovers. Left over vegetables became delicious vegetable soup. Popcorn was transformed into delicious caramel corn. The list could go on and on. But, one of my favorite transformations was left over potatoes, which became scrumptious potato cakes! I am excited to share my version of my mother’s delectable potato cakes.
After our children married and left home, we have more leftovers than ever before. Leftover mashed potatoes and the dread of emptying them to the dogs, or just going to waste inspired me to make potato cakes! My mom always made what she called depression potato cakes. I remember watching her in the kitchen mix the delicious mix and then frying it to perfection! After pondering on the delectable cakes, I determined that I could make a heather version. As the mix started coming together, I was sure this transformation dish would quickly become a renewed favorite. And so, the experience had begun with cherished memories, a desire, and a little creativity. Finally, the cakes were complete. I was too eager to wait for dinner to try the golden potato cakes. Yummo! They were delicious! I am so excited to share this delicious recipe with you. I hope you enjoy these delicious plant-based or vegetarian potato cakes as much as my family.
- Leftover cold mashed potatoes ( I used two cups)
- Two tbs diced sweet onion
- 1/2 cup self rising flour of choice
- 1 cup yellow corn meal
- Either one egg white or a flax egg (flax egg is I tbs finely ground flax seed and 2 1/2 tbs water mixed)
- Salt and pepper to taste
Process; mix all ingredients together. The mix will be stiff. The stiffer the better. If your mix is not thick enough, add a little meal and flour. Once mixed, set aside and add a little extra virgin olive oil to frying pan. Allow the oil to heat and then either form patty’s or drop by large spoon fulls into the pan. Allow to fry on one side while adding a little extra pepper and or salt. I like to add a sprinkle of turmeric, just because I love the flavor and it’s good for you! It also gives the potato cakes a nice color. Flip, season, and fry the other side until golden brown on both sides of the potato cake
This is a delicious side dish for pinto beans, green beans and also makes a great side for breakfast. My family loves them with ketchup as a side. You can add diced bell pepper in the mix for a bit of Mexican style potato cake. I like to add a little plant based cheese as well for a cheesy potato cake. The possibilities are endless and it allows you to use leftovers to make delicious food that saves money all the while.
I hope our renewed favorite will become a new favorite of yours! God bless from the mountains of Kentucky! As always feel free to leave feedback, ideas, and or comments. Have a blessed week!