Ever since I first made these cheesy potato/zucchini cakes the other day, I’ve enjoyed them time and time again. First I ate them alone with a dollop of sour cream just to get their full flavor. Next time I ate them with an egg on top and that I think was my favorite. The last time I ate them cold, right out of the fridge to ward off a hunger attack and that was totally satisfying.
Next time you make mashed potatoes, make twice as much and make these beauties to keep on hand so you’ll never go hungry again. Yes they’re filling!
4 cups cold mashed potatoes
1 cup shredded cheddar cheese
1 cup shredded zucchini – ringed out to release juices
1/4 cup flour
Salt and pepper to taste
1 cup flour for dredging
Mix all the ingredients (except flour for dredging) in a mixing bowl.
Form the mixture into tennis balls, flatten (between 1/4 and 1/2 inch thick) and dredge in flour
Place a non-stick skillet over medium heat, add a thin layer of olive oil to the bottom of the pan and heat until hot but not smoking.
Add the cakes 2 or 3 at a time and cook on one side until golden (about a minute or so). Flip and repeat on the other side
Continue until all the mixture is used. Serve with a dollop of sour cream