At a Glance
- Potato Type: Russet
- Prep Method: Boiled
- Special Requests: Performance
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Allen Tran, MS, RD, CSSD: Head Chef and Dietitian for the US Ski & Snowboarding Association (USSA) including Alpine, Snowboard and Nordic ski teams.
Mashed potatoes are transformed into portable potato cakes for on-the-go exercise snacks. Flavor variations like Thai Lemongrass and French Herbs and Apples make customizing these snacks a breeze.
Ingredients
- 2 ½ lbs. Side Delights® Russet potatoes, peeled and diced into ½ inch cubes
- 1 Tablespoon salt
- 2 Tablespoons flour
- Plus, extra ingredients for your preferred variation (see below)
Preparation
- Put potatoes in a large pot, cover with water, add salt. Bring water to a boil, reduce to a simmer, and cook until potatoes can be pierced with a fork, about 10-15 minutes.
- Drain potatoes and add back to pot. Use a potato masher to mash the potatoes until they have a creamy consistency (a few small lumps are okay) and add flour. Stir until combined.
- Choose your flavor variation from the options below. Transfer mashed potatoes to a large bowl and add all ingredients from your selected flavor variation. Mix thoroughly and let mixture cool for 30 minutes.
- Form into cakes about 3 inches in diameter and ½ inch thick.
- Heat a skillet with 1 tbsp. olive oil over medium heat. (For the curry variations, try using coconut oil for extra flavor).
- Add 3-4 patties in to pan and fry for about 3 min, turning over and cooking for another 2 minutes. Gently press on cakes for even browning. Remove from pan when deep golden brown on both sides. Repeat (adding more olive oil to pan if needed) for remaining mixture.
- Serve immediately, or cool and store in Ziploc bags for eating on the go.
Variations
FLAVOR VARIATION OPTIONS:
Smoked Paprika and Chili
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Optional: If you like a little spicy kick, add ½ tsp chipotle powder
- 1 teaspoon salt
- 3 eggs, beaten
Indian Coconut Curry
- 2 teaspoons curry powder
- 1 teaspoon cinnamon
- 1 Tablespoon unsweetened shredded coconut
- ¼ cup finely sliced green onion or chives
- 3 eggs, beaten
Thai Lemongrass Curry
- 2 to 3 teaspoons jarred Thai Green Curry Paste (use less or more depending on spiciness preference)
- Zest of 2 limes (use a Microplane zester)
- 2 teaspoons very finely minced fresh lemongrass (quick tip: for best results, peel away outer layers of the lemongrass stalk to get to the tender white flesh inside. Use only the first inch of the root end)
- ¼ cup finely sliced green onion or chives
- 3 eggs, beaten
French Herbs with Apples and Onion
- 1 teaspoon olive oil
- ½ cup diced onion
- 1 teaspoon salt
- 1/3 cup Granny Smith apple, peeled and diced into ¼ inch cubes
- 2 teaspoon Herbs de Provence (substitute 1 tsp thyme + 1 tsp oregano if not available)
- 3 eggs, beaten
Extra Steps for French Herbs with Apples and Onion Variation:
- While potatoes in step 1 are cooking, heat olive oil in a skillet over medium heat.
- Add onion and salt, sauté for 2 minutes.
- Add apples, sauté for another 2 minutes until mixture is soft.
- Add eggs and apple/onion mixture to potatoes, mix thoroughly.
Notes:
Time-Saving Tip:
- Substitute instant mashed potatoes
Nutrition Per Serving (2 cakes per serving):
Smoked Paprika and Chili Potato Cakes
Calories 287, Fat: 4g, Cholesterol: 159mg, Sodium: 1009mg, Carbohydrates: 52g, Fiber: 4g, Potassium: 1217mg, Protein: 11g, Vitamin C: 27mg
Indian Coconut Curry Potato Cakes
Calories 294, Fat: 5g, Cholesterol: 159mg, Sodium: 1155mg, Carbohydrates: 52g, Fiber: 5g, Potassium: 1218mg, Protein: 11g, Vitamin C: 29mg
Thai Lemongrass Curry Potato Cakes
Calories 284, Fat: 4g, Cholesterol: 159mg, Sodium: 546mg, Carbohydrates: 52g, Fiber: 4g, Potassium: 1199g, Protein: 11g, Vitamin C: 33mg
French Herbs with Apples and Onion Potato Cakes
Calories 303, Fat: 5g, Cholesterol: 159mg, Sodium: 1003mg, Carbohydrates: 54g, Fiber: 5g, Potassium: 1222g, Protein: 11g, Vitamin C: 28mg
