Rose Mary Mogan


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.

★★★★★ 1 vote
Made 18 Potato Cakes
25 Min
10 Min
Stove Top


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


1Add the cold mashed potatoes to a large mixing bowl. Add in flour.
2Add in the eggs, chia seeds and Spices & stir to blend.
3Add in chopped chive if desired and stir till blended together.
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.
5Brown for 3-5 minutes per side then turn over to other side, and brown.
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.

About this Recipe

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