Instant Mashed Potato Cakes with Garlic and Spinach
Potato cakes with garlic and spinach made easily using instant mashed potatoes. This is a quick recipe for a savory treat using simple kitchen ingredients with instant mashed potatoes.
Ingredients
- 2 cups Idahoan Roasted Garlic Instant Mashed Potatoes prepared according to package directions
- 1 large egg
- ½ cup fresh chopped spinach leaves
- 1 tsp baking powder
- ⅓ cup all-purpose flour
- 1 pinch kosher salt
- ¼ cup extra virgin olive oil
- garnish: sour cream, chopped red onion, chopped flat-leaf parsley
Instructions
- Combine the mashed potatoes, egg, spinach, baking powder, flour, and salt in a mixing bowl.
- Preheat a large nonstick pan over medium-high heat. Add the olive oil. Once the oil is hot, drop the burner to medium-low.
- To cook the potato cakes, drop in ¼ cup potato mixture per cake. Cook until underside is a deep crispy brown, then gently flip to cook the other side.
- Drain cooked cakes briefly on a plate lined with paper towels. Serve. Yields: 10 cakes.
Nutrition
Serving: 2cakes | Calories: 375kcal (19%) | Carbohydrates: 39g (13%) | Protein: 10g (20%) | Fat: 20g (31%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 200mg (67%) | Sodium: 1152mg (50%) | Potassium: 80mg (2%) | Fiber: 2g (8%) | Sugar: 5g (6%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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