Serves 4
Almond butter enriches the flavor of these potato pancakes, made with cold leftover mashed potatoes. The outside becomes crisp and brown, while the inside remains soft. In addition to a great dinner side dish, these cakes also make a terrific breakfast or brunch dish. If you don’t have mashed potatoes on hand, you’ll need a little over one pound of potatoes to make the 1 3/4 cups mashed needed for this recipe. For crispier cakes, dredge them in panko crumbs instead of flour before frying.
Gluten Free
Soy Free
1 3/4 cups cold mashed potatoes
1/4 cup all-purpose flour, plus more for dredging
2 tablespoons almond butter
2 scallions, minced
1 tablespoon minced fresh parsley
Salt and ground black pepper
2 tablespoons olive oil
Place the potatoes in a bowl. Add the 1/4 cup flour, almond butter, scallions, parsley, and salt and pepper to taste. Mix well.
Scoop out a spoonful of the potato mixture and, using your hands, shape into a small patty. Repeat until all the mixture is used up. You should have 8 to 10 cakes. Dredge them in the extra flour and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the potato cakes, in batches, and cook until crisp and golden brown on both sides, about 10 minutes.