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chia seed potato cakes

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This recipe came about because of left over Sour Cream Mashed Potatoes from a pot Roast dinner. I added the CHIA SEEDS to add a bit of fiber to the dish. It was a great use of the left overs, and was a great simple side dish. I served them with Sour Cream and Apple Sauce, my husband sometimes also adds Catsup to his. These Potato cakes are very tasty & by adding 4 tablespoons of Chia Seeds, I added 16 grams of fiber to the recipe. Both my husband & I truly enjoyed this tasty side dish.

(1 rating)
yield serving(s)
prep time 25 Min
cook time 10 Min
method Stove Top

Ingredients For chia seed potato cakes

  • 4 c
    cold mashed potatoes
  • 1/4-1/3 c
    chia seeds
  • 2 lg
    eggs, room temperature
  • 1/2-3/4 c
    all purpose flour
  • 2 tsp
    granulated garlic, (good quality preferred)
  • 2 tsp
    coarse black pepper
  • 1 tsp
    kosher salt, optional or to taste
  • 1 lg
    onion, pulverized in food processor or blender
  • 1 Tbsp
    dried chopped chive, or use fresh if available
  • 4 Tbsp
    olive oil, extra virgin

How To Make chia seed potato cakes

  • 1
    Add the cold mashed potatoes to a large mixing bowl. Add in flour.
  • 2
    Add in the eggs, chia seeds and Spices & stir to blend.
  • 3
    Add in chopped chive if desired and stir till blended together.
  • 4
    Heat olive oil in a large skillet over medium high heat, then drop potato mixture carefully into hot oil. Being careful not to over crowd skillet.
  • 5
    Brown for 3-5 minutes per side then turn over to other side, and brown.
  • 6
    When fully browned, remove from hot oil to a paper towel lined platter to drain then arrange on serving platter with with your desired accompanments of apple sauce, sour cream or catsup. Serve and enjoy.
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