Vegan Mashed Potato Patties With Swiss Chard
OtherVegan1500 min
If you've got leftover mashed potatoes, give this vegetarian and vegan recipe a try. Need this recipe to be gluten-free? Just sub in a gluten-free flour for the regular flour. These also freeze well if you have leftovers. Enjoy.
Ingredients
- 2 cups mashed potatoes
- 3 to 4 leaves Swiss chard (chopped small or 1/4 cup leftover frozen spinach)
- 2 cups water for steaming (more or less depending on your pot)
- 1/2 tsp garlic powder
- 1/4 tsp salt (use sea salt or kosher salt for the best flavor)
- 1/8 tsp black pepper
- 3 tbsp flour
- Dash soy or almond milk (optional)
- 1 tbsp. oil for cooking
- 1 tsp. Italian seasoning (optional)
- Extra flour for dredging (about 1/3 cup)
Directions
- Steam or microwave the Swiss chard until just lightly wilted. Drain well. If you're using leftover frozen spinach, thaw, and drain well so that the spinach is mostly dry.
- In a medium bowl, combine the leftover mashed potatoes, wilted greens, garlic powder, salt, pepper and 3 tablespoons of flour. If the mixture is a bit dry and crumbly, you can add a couple of splashes of soy milk or almond milk. This will depend on how moist or how dry your leftover potatoes are.
- Combine a bit of flour and the Italian seasonings in a shallow pan.
- In a large skillet, pre-heat a bit of oil.
- Form potato patties by making a ball from about 3 to 4 tablespoons of the potato mixture. Gently flatten with your hands to form a patty shape, then lightly coat on both sides in the flour mixture. This helps the patties get nice and crispy and also helps prevent them from sticking to the pan.
- Fry each potato patty for 3 to 4 minutes on each side; patties should be lightly golden brown.
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