Description
The perfect use for leftover mashed potatoes: turn them into crispy cakes with sweet jammy apples. Serve with extra coffee, and enjoy some slower time on holiday weekends!
Ingredients
- FOR THE APPLE SYRUP:
- 2 whole Apples, Chopped
- 2 Tablespoons Butter
- 1 cup Water
- 1 Tablespoon Cornstarch
- 1 Tablespoon Sugar
- ½ teaspoons Ground Cinnamon
- FOR THE POTATO CAKES:
- 2 cups Leftover Mashed Potatoes
- 1 whole Egg
- ⅓ cups All-purpose Flour
- ½ teaspoons Onion Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- Ground Pepper To Taste
Preparation
Start the apple syrup. Place the apples, butter, cinnamon, and sugar in a skillet over medium-high heat. Whisk together the water and cornstarch and pour the mixture into the skillet. Stir to combine, and let the mixture come to a bubble. Cook the apples, stirring occasionally, for 30-40 minutes until soft and syrupy. If the liquid reduces too much, add more water 1/4 cup at a time during the cooking process to keep some sauce around the apples.
Make the potato cakes. Combine all ingredients in a bowl and gently form into patties with your hands – about 6 patties. Place the potato cakes on a baking sheet in the fridge for at least 15 minutes to firm up. Before cooking, preheat a large skillet to medium-high with enough olive or canola oil to coat the bottom of the skillet.
When the oil is hot but not smoking, add the potato cakes, working in batches if you need. Fry the potatoes for about 4 minutes on each side until golden brown and crispy. Flip them carefully with a large spatula so they don’t break.
Serve the crispy potato cakes with the apple syrup. Enjoy!
Note: These potato cakes can be made in advance and kept in the fridge overnight, then fried right before eating.
