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



  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


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

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