CHIA SEED POTATO CAKES

7
Rose Mary Mogan

By
@cookinginillinois

This recipe came about because of left over Sour Cream Mashed Potatoes from a pot Roast dinner. I added the CHIA SEEDS to add a bit of fiber to the dish.

It was a great use of the left overs, and was a great simple side dish. I served them with Sour Cream and Apple Sauce, my husband sometimes also adds Catsup to his. These Potato cakes are very tasty & by adding 4 tablespoons of Chia Seeds, I added 16 grams of fiber to the recipe.

Both my husband & I truly enjoyed this tasty side dish.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Made 18 Potato Cakes
Prep:
25 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 4 c
    cold mashed potatoes
  • 1/4-1/3 c
    chia seeds
  • 2 large
    eggs, room temperature
  • 1/2-3/4 c
    all purpose flour
  • 2 tsp
    granulated garlic, (good quality preferred)
  • 2 tsp
    coarse black pepper
  • 1 tsp
    kosher salt, optional or to taste
  • 1 large
    onion, pulverized in food processor or blender
  • 1 Tbsp
    dried chopped chive, or use fresh if available
  • 4 Tbsp
    olive oil, extra virgin

How to Make CHIA SEED POTATO CAKES

Step-by-Step

  1. Add the cold mashed potatoes to a large mixing bowl. Add in flour.
  2. Add in the eggs, chia seeds and Spices & stir to blend.
  3. Add in chopped chive if desired and stir till blended together.
  4. Heat olive oil in a large skillet over medium high heat, then drop potato mixture carefully into hot oil. Being careful not to over crowd skillet.
  5. Brown for 3-5 minutes per side then turn over to other side, and brown.
  6. When fully browned, remove from hot oil to a paper towel lined platter to drain then arrange on serving platter with with your desired accompanments of apple sauce, sour cream or catsup. Serve and enjoy.

Printable Recipe Card

About CHIA SEED POTATO CAKES

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American



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