So Thanksgiving has come and gone. And you’ve got a pile of mashed potatoes staring you in the face. If you’re as bad of a judge of the potato-to-person ratio as me, this picture is familiar. And not just after a big dinner. On the regular, I’ve got a big bowl of fluffy spuds and nothing to do with them. They do not taste good reheated. They do not taste good cold. But what I’ve just discovered, they taste really really good when mixed up with a pile of stuff and pan-fried.
I’ve seen lots of recipes for potato cakes. Some use freshly mashed taters and some use leftovers. Most have cheese in them. But I decided to go another route. No pedestrian cheesy potatoes for me. Nope I had to make mine a complete meal and add some spice and East Indian flavours. For the Win. Seriously. I’m not exaggerating when I say that my son ate SIX of them. And they weren’t small.
Garnished with a dollop of sour cream, sliced scallions, and a drizzle of sweetly spicy Tamarind Date sauce, my Mashed Potato and Bean Cakes are on their way to being our new favourite meatless meal.
Ready to dig in?
Note: these measurements are kinda flexible since we’re dealing with leftovers. This is your dish. Add more heat if you want more heat. Add more garam masala if you like a stronger curry flavour. Change the bean to potato ratio. It’s totally up to you.
Indian Inspired Mashed Potato and Bean Cakes
(Serves 4 as a main course and 6 as a side)
What You’ll Need:
4 cups of leftover mashed potatoes (mine were roasted garlic mash)
1 cup canned mixed beans, drained and rinsed
1/4 cup unsweetened almond milk or buttermilk
3 scallions, chopped, plus additional for garnish
1 tbsp Sriracha or your favourite hot sauce
1 tsp garam masala
1 cup each of panko and your favourite seasoned breadcrumbs (I used spicy breadcrumbs that don’t have cheese in them)
Your favourite oil for frying
Light sour cream or greek yogurt
Tamarind Date Marinade & Sauce (find in the international section of your grocer. Mine comes in a squeeze bottle)
What You’ll Do:
- Mash the beans with a potato masher. You’ll want some completely mushed and some are flattened.
- In a large bowl, combine the potatoes, beans, the egg, milk, scallions, sriracha, and garam masala. Using the potato masher, mix it all up.
- Make the potato cakes: Roll a ball with about a 1/4 to 3/4 cup of the potato mixture. Flatten out about 1 inch thick. Pat in the breadcrumbs on both sides. Repeat with remaining mixture. You should get about 10 cakes.
- Heat a large skillet over medium-high heat. Add oil to coat the bottom.
- Pan fry each cake for about 3-4 minutes per side, until crispy and golden brown. Don’t crowd the pan. Drain on paper towels.
- Serve hot, topped with sour cream or greek yogurt and tamarind date sauce. If you want, make it even better by chopping up some mint into the yogurt. Garnish with green onion. Serve as a meatless main or side dish.