Potato Squash Cakes

SUBMITTED BY: Ann Batson

"A very quick and easy side dish made from yesterday's left-over mashed potatoes. These also can be made from grating potatoes if you do not have any left-over."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 10 to 12 servings

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INGREDIENTS

2 cups shredded potatoes
1 cup shredded yellow squash
1/2 cup chopped onion
1 egg
4 tablespoons self-rising flour
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup cooking oil

READ REVIEWS (6)

DIRECTIONS

In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

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REVIEWS

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Reviewed on Mar. 7, 2004 by TANYA93

These were very tasty and a great way to use extra squash and potatoes. To kick the flavor up a notch I used seasoned salt and I shredded a little cheddar cheese into the batter. I also used just a touch of olive oil in the pan, enough to coat. This makes a lot even when I scaled the recipe down. Tastes great reheated in microwave.

7 users found this review helpful

Reviewed on Aug. 26, 2005 by BARNKITTY

I don't really care for summer squash, but hubby does and family gave us some, so... This was great. A little on the greasy side from the frying, but very tasty. I will definitely try just spraying the pan with oil next time. the only other complaint was that the 'batter' was very, very wet and I really didn't want to keep adding flour. Came out fine, but was surprised by all the juice. Messy to make, good to eat!

2 users found this review helpful

Reviewed on Jan. 14, 2007 by ANDYNBRON

I found this recipe because I was trying to make potato corn cakes, and this was the closest I could find. This gave me some good ideas and a good base to start with. Instead of the squash I used corn, and instead of the garlic salt I used real garlic, which I think gave it more flavor. I really liked the outcome, and the dish was really good. I think this recipe is really versatile, and could handle other spices depending on what you are serving it with, and I will definitely make this again!

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 80

Total Fat: 5.1g
Cholesterol: 18mg
Sodium: 103mg
Total Carbs: 7.7g
Dietary Fiber: 0.8g
Protein: 1.4g

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