Crispy Mashed Potato Cakes

After Thanksgiving I had lots of mashed potatoes leftover.  I hate to waste food, but my family will usually only eat leftovers once before they get bored. These mashed potato cakes are a delicious way to use up leftovers.

Recipe adapted from Food Network

Ingredients:

½ cup whole wheat panko bread crumbs

2 cups mashed potatoes cold

½ cup shredded Mexican blend cheese (or other shredded cheese)

1/8 teaspoon cayenne pepper

1 large egg

Olive oil spray

Directions:

1. Add panko bread crumbs and cayenne pepper to a medium bowl and whisk to combine.
2. Add mashed potatoes, cheese, and eggs to a large bowl.  Use a potato masher to mash together.
3. Heat a flat skillet over medium low heat.
4. Use a large cookie scooper to form balls.  Gently flatten the balls into pancakes.
5. Dip/roll the pancakes in the breadcrumbs and set on a cutting board or baking sheet until all of the mashed potatoes are formed into pancakes.
6. Spray skillet with nonstick butter spray.
7. Cook the pancakes for 3-5 minutes per side until they are beginning to brown, warm, and melt the cheese.
8. Enjoy alone or topped with ketchup.