Potato & Cheese Cakes

As I have cut back on meat from my life, I have added in many recipes of veggie-like burgers. I love eating them on top of spinach or mixed greens and I love experimenting with all different vegetables to perfect the most delicious meatless burger. This time, I used potatoes and cheese. One thing I realized is either the potatoes or the cheese really helped the “burgers” to stay together. I’m thinking it was the potatoes because I have used cheese in veggie burgers before and they don’t always stick together so well. I also dipped the burgers in an egg wash and then dipped in bread crumbs. This was the perfect way to create a crispy outside for the burger.

Adapted from here

Ingredients:

• 4 medium-sized Yukon gold potatoes
• 1 – 8 ounce package baby bella mushrooms
• 1/2 cup onion, chopped
• 1 Tbsp olive oil
• 1 tsp dried basil
• 2 eggs (1 egg, 1 egg white)
• 3/4 cup mozzarella cheese (could use many kinds)
• 1/2 cup breadcrumbs (used multi-grain bread)

Directions:

1. Peel, and chop potatoes into quarters. Boil until soft – 12 to 15 minutes.
2. Chop mushrooms and in saute pan, brown with onion over medium heat in olive oil.
3. Place mushroom and onion in food processor, pulse 2-3 times (don’t over do).
4. In bowl, mash softened potatoes with masher or fork.
5. Add mushroom/onion mixture to potatoes. Mix well.
6. Add basil, cheese, and 1 egg, mix well.
7. Form 8 patties with mixture. Dip patties in 1 egg white whisked with 1 Tbsp water (egg wash).
8. Dip in bread crumbs on both sides.
9. Brown in greased pan, 3 to 5 minutes on either side – medium heat.
10. Serve over lettuce or bun. ENJOY!!