Equipment
Ingredients
Vegetable Potato Base
- 500 g mashed potatoes, cooked and chilled
- 100 g carrots, finely diced or grated
- 80 g green peas, thawed if frozen, patted dry
- 80 g sweet corn kernels, drained well and patted dry
- 20 g green onions, thinly sliced
Binding and Coating
- 60 g egg whites, lightly beaten
- 100 g panko bread crumbs
- 5 g salt
- 3 g garlic powder
- 2 g black pepper
Cooking
- 30 ml olive oil
Nutrition (per serving)
Method
In a large mixing bowl, thoroughly combine the chilled mashed potatoes, carrots, green peas, sweet corn, green onions, salt, garlic powder, and black pepper.
Pour the lightly beaten egg whites into the vegetable and potato mixture. Fold gently until completely incorporated and the mixture easily holds its shape when pressed together.
Divide the mixture evenly into 8 portions. Use your hands to shape each portion into a flat, compact cake about 2 centimeters thick.
Place the panko bread crumbs in a shallow dish. Dredge each potato cake in the crumbs, pressing gently so an even layer adheres to both the top and bottom. Transfer to a baking sheet.
Place the baking sheet of breaded cakes into the refrigerator to chill for 30 minutes. This allows the starches to set and prevents them from falling apart in the pan.
Heat the olive oil in a non-stick skillet over medium heat until it reaches approximately 175°C/350°F. Carefully lay the chilled cakes in the skillet, being careful not to overcrowd. Pan-fry for 4 to 5 minutes on the first side until golden brown.
Gently flip each cake using a spatula and cook for an additional 4 minutes until the second side matches the golden brown color of the first.
Remove the cakes from the skillet and transfer them to a plate lined with a paper towel or clean kitchen cloth to drain any residual surface oil. Serve warm.
Chef's Notes
- Using day-old, chilled mashed potatoes is crucial. Freshly mashed, warm potatoes have a higher moisture content and looser starches, which makes cakes extremely difficult to bind and shape.
- Egg whites are an excellent binder for low-fat recipes; they provide structural integrity without introducing the extra fat and richness of egg yolks, keeping the flavor focused on the fresh vegetables.
- To ensure perfectly round and uniform cakes, you can shape the mixture inside a metal ring mold before breading.
- Be sure to pat dry any water-heavy vegetables like frozen corn or peas. Excess moisture is the enemy of a crispy exterior and a cohesive potato cake.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment paper between layers.
Freezer: 1 month — Freeze uncooked, breaded cakes on a tray before transferring to a freezer bag.
Reheating: Bake in an oven at 200C for 10-12 minutes to restore crispness. Microwave is not recommended.
