Pork & Potato Cakes
Leftover mashed potatoes combine with ground pork, grated apple, chopped onion and fresh sage for a quick, economical, thoroughly satisfying dinner.
Servings 4
Ingredients
- 1 pound leftover mashed potatoes (see Kitchen Notes)
- 1/2 pound ground pork
- 1 small cooking apple, grated
- 1/2 small onion, finely chopped
- 1 tablespoon chopped fresh sage
- 1/2 cup Panko bread crumbs optional—see Kitchen Notes
- salt and freshly ground black pepper
- flour
- olive oil
- 2 apples, cored and sliced thin (I used Gala apples)
Instructions
- Combine mashed potatoes, pork, grated apple, onion, sage and bread crumbs, if using, in a large bowl. Work with your hands to thoroughly mix ingredients. Season with salt and pepper.
- Working on a lightly floured surface, divide the pork mixture into eight equal portions and form round cakes. Cover and refrigerate for 15 minutes or longer, until you're ready to cook them.
- Heat 2 tablespoons of olive oil each in two large nonstick skillets over medium-low flame (or use one skillet and cook cakes in two batches, holding cooked cakes in warm oven). Add 4 cakes to each skillet and cook for about 7 minutes undisturbed.
- Very carefully flip cakes (infuriatingly, they become more fragile as they cook, not less so). Cook 7 to 8 minutes, until cooked through.
- Meanwhile, heat 1 tablespoon of olive oil in a medium nonstick skillet over medium flame. Add apple slices and toss to coat with oil. Season with salt and pepper and cook for about 5 minutes, stirring occasionally.
- Very carefully transfer two cakes each to serving plates. Divide sautéed apples among plates and serve.
Kitchen Notes
Keep mashed potatoes on the dry side. Yeah, creamy mashed potatoes can be delightful, but you want less moisture here for structure.
Bread crumbs? I didn't use Panko bread crumbs when I made these cakes, but I think they would have added some structural integrity, making the turning of the cakes easier.