Mollie's Potato Cakes
Mollie's Potato Cakes

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 1 hour
  • Prep: 30 minutes
  • Cook: 10 minutes per batch of patties

Nutrition Facts

Amount per serving:
Total Calories: 216
  • 872mg Sodium
  • 25g Carbs
  • 4g Fiber
  • 10g Fat
  • 2g Saturated Fat
  • 4g Sugars
  • 7g Protein
  • 72mg Calcium
  • 2mg Iron
216872mg 25g4g10g4g7g2g


  • 1 1/2 cups mashed russet potatoes
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced fresh dill
  • 1 teaspoon minced fresh garlic
  • 1/2 cup finely minced scallions
  • 1 hard-boiled egg, minced or grated
  • Salt, to taste
  • 1/8 teaspoon black pepper
  • 1 large egg, beaten
  • 1/3 to 1/2 cup fine breadcrumbs
  • 2 to 3 tablespoons olive oil for the pan
  • Butter for the pan (optional)
  • 1 cup salsa



1. Peel the potatoes, then cut them into chunks and boil until soft. Drain very well, and mash until smooth. For variety, you can mix in 1 ½ cups finely chopped broccoli when you add in the garlic and scallions. You can make and coat the patties up to a day in advance, storing them on a plate, tightly covered with plastic wrap, in the refrigerator. Dredge again in breadcrumbs just before frying.
2. Place the mashed potatoes in a medium–sized bowl. Add the mustard, dill, garlic, scallions, hard-boiled egg, salt, and pepper. Mix until everything is thoroughly blended. Break the raw egg onto a dinner plate, and beat it with a fork until smooth. Place the breadcrumbs on another plate. Use your hands (wet them, if you like, for easier handling) to form the potato mixture into 3–inch patties–about 1/4 cup apiece. Carefully dip both sides of each patty in egg and dredge lightly all over with breadcrumbs.
3. Place a 10–inch skillet over medium heat. After a minute or two, add the olive oil, wait for about 10 seconds, then swirl to coat the pan. Add a little butter, if using. When the cooking surface is hot enough to sizzle a bread crumb, fry the patties for about 5 minutes on each side, or until golden and crisp. Remove the patties from the pan, and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.) Serve hot or warm, with salsa.


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