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OK – I made those Shepherd’s Pie Empanadas for Easter but I had a shit ton of the mashed potato filling left over. So – I made these potato cakes.
You can use the recipe from the empanadas for the mash mixture or make up your own. I have a food mold – so I used it but you can make these by hand, the way you would make a hamburger patty. You can pan fry these but I chose to bake them. I added grated cheese – mainly to make them prettier. I added bread crumbs but I don’t think I would in the future as they just add calories & not much else. I did not mix anything extra in but you could add cheese to the potatoes themselves or additional cooked vegetables or, if you are a meat eater – add some chopped ham or bacon.
Baked Leftover Mashed Potato Cakes
Mashed potatoes – either from my Shepherd’s Pie Empanadas or your own recipe – just make them thick.
Breadcrumbs – optional
Grated cheese – optional (I used Parmesan & a mixed Mexican blend)
Additional vegetables, cheeses or meats – optional
Garnish – sour cream, chives
Heat the oven to 350.
Add whatever you want to add to your mashed potatoes.
Assemble your cakes by hand or with a food ring. Press some breadcrumbs in – if you are using them. Place on a cooking sheet lined with parchment paper. Top with cheese.
Bake 15-30 minutes or until the cheese is melted to your liking – or just until they are heated through.
That’s it! Yummy leftover mashed potato cakes!