Potato Squash Cakes

4.6
(33)

A very quick and easy side dish made from yesterday's left-over mashed potatoes. These also can be made from grating potatoes if you do not have any left-over.

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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
12
Yield:
10 to 12 servings

Ingredients

  • 2 cups shredded potatoes

  • 1 cup shredded yellow squash

  • ½ cup chopped onion

  • 1 egg

  • 4 tablespoons self-rising flour

  • ¼ teaspoon garlic salt

  • salt and pepper to taste

  • ¼ cup cooking oil

Directions

  1. In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.

  2. Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

Nutrition Facts (per serving)

80 Calories
5g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 80
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 78mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 3mg 13%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 114mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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