Mediterranean Loaded Mashed Potato Cakes
Mediterranean Loaded Mashed Potato Cakes are a delightful twist on classic potato cakes, combining the comfort of creamy mashed potatoes with vibrant Mediterranean flavors. Each cake is made from a rich blend of smooth mashed potatoes, crumbled feta cheese, tangy Greek yogurt, and aromatic herbs like parsley and dill. These cakes are seasoned with garlic and baked or pan-fried to golden perfection, creating a crispy exterior that contrasts beautifully with the soft, flavorful interior.
Enhanced with a crunchy breadcrumb coating, these cakes are not only delicious but also versatile, making them a great appetizer, side dish, or vegetarian main course. Served warm with a squeeze of fresh lemon juice or alongside a refreshing tzatziki sauce, they offer a burst of Mediterranean flair in every bite, making them a crowd-pleasing addition to any meal.
Ingredients:
For the Mashed Potatoes:
2 cups cooked mashed potatoes (about 4 medium potatoes)
1/4 cup feta cheese, crumbled
1/4 cup Greek yogurt or sour cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh herbs (parsley, dill, or basil)
1 clove garlic, minced
Salt and pepper to taste
For the Coating:
1/2 cup all-purpose flour (or breadcrumbs for a gluten-free option)
2 large eggs, beaten
1 cup breadcrumbs (panko works well)
For Cooking:
3 tablespoons olive oil
Lemon wedges (for serving)
Instructions:
Prepare the Mashed Potatoes:
In a large bowl, combine the cooked mashed potatoes with feta cheese, Greek yogurt, Parmesan cheese, fresh herbs, minced garlic, salt, and pepper. Mix until well combined. Adjust seasoning as needed.
Shape the Cakes:
Form the potato mixture into patties (about 2-3 inches in diameter) and place them on a parchment-lined baking sheet. You should have around 8-10 cakes.
Coat the Cakes:
Set up a breading station:
Place the flour in one shallow dish.
Place the beaten eggs in another dish.
Place the breadcrumbs in a third dish.
Dredge each potato cake in flour, dip into the egg, and then coat with breadcrumbs, ensuring each cake is well-covered.
Cook the Cakes:
In a large skillet, heat olive oil over medium heat.
Once the oil is hot, carefully add the potato cakes (in batches if necessary) and cook for about 3-4 minutes on each side until golden brown and crispy. Add more oil if needed.
Serve:
Remove the cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Serve warm with lemon wedges for squeezing over the top.
Notes:
Variations: Feel free to add chopped olives, sun-dried tomatoes, or roasted red peppers to the potato mixture for added Mediterranean flair.
Serving Suggestions: These cakes pair well with a fresh salad, tzatziki sauce, or a side of grilled vegetables.
Make Ahead: You can prepare the potato mixture and shape the cakes in advance. Refrigerate for up to a day before cooking.
These Mediterranean Loaded Mashed Potato Cakes are a delicious fusion of flavors and textures, perfect as an appetizer, side dish, or main course!