Garlic Potato Cakes

These garlic potato cakes are meant to be served with After-Thanksgiving-Day Stew. This recipe was adapted from Emeril Lagasse’s Turkey Stew Over Potato Cakes recipe and is perfect for using up leftovers after the big Thanksgiving chow-down.

This recipe may sound easy, but let me tell you … It’s not. I would advise against using a stainless steel pan. Use a nonstick pan if you have one. It took me at least four cakes before I was able to flip one over without ruining the cake. The less oil in the pan, the easier it was to flip the cakes over. They cook just like a pancake (and look like pancakes, too). Don’t try flipping the potato cake over until the batter starts to bubble in the middle. Also, set the heat to medium high. A low-medium high if you’re using an electric stove. Medium took too long to cook the cakes, and a high medium-high seemed to burn them too easily.

Garlic potato cakes taste good paired with the After-Thanksgiving-Day Stew. You could also top them with a bit of turkey and gravy or even eat alone.


  • 2 c. left-over garlic mashed potatoes
  • 1 egg
  • ¼ c. flour
  • ¼ to ½ c. milk
  • 2 T. vegetable shortening
  • 1 T. finely chopped fresh parsley leaves


  1. In a mixing bowl, combine the left-over potatoes, egg and flour. Add enough milk to make a thick batter. Season with salt and pepper.
  2. In another large saute pan, heat 1 tablespoon of the oil. When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan.
  3. Cook the cakes in batches. Cook until the cakes are golden on both sides. Repeat until all of the oil and batter is used. Drain the cakes on paper towels.
  4. Serve two cakes in the center of a serving plate. Spoon stew over the cakes. Garnish with parsley.

Recipe rating: 


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