chia seed potato cakes
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.
prep time
25 Min
cook time
10 Min
method
Stove Top
yield
Made 18 Potato Cakes
Ingredients
- 4 cups cold mashed potatoes
- 1/4-1/3 cup chia seeds
- 2 large eggs, room temperature
- 1/2-3/4 cup all purpose flour
- 2 teaspoons granulated garlic, (good quality preferred)
- 2 teaspoons coarse black pepper
- 1 teaspoon kosher salt, optional or to taste
- 1 large onion, pulverized in food processor or blender
- 1 tablespoon dried chopped chive, or use fresh if available
- 4 tablespoons olive oil, extra virgin
How To Make chia seed potato cakes
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Step 1Add the cold mashed potatoes to a large mixing bowl. Add in flour. -
Step 2Add in the eggs, chia seeds and Spices & stir to blend.
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Step 3Add in chopped chive if desired and stir till blended together.
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Step 4Heat 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.
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Step 5Brown for 3-5 minutes per side then turn over to other side, and brown.
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Step 6When 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.
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