Chili Soup with Mashed Potato Cakes
Chili Soup with Mashed Potato Cakes

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chili soup with mashed potato cakes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

These quick and easy potato cakes will have all the family members coming back for more. I made these potato cakes to go with roast pork loin and sauerkraut - definitely a winner! Fried Mashed Potato Cakes. this link is to an external site that may or may not meet accessibility guidelines.

Chili Soup with Mashed Potato Cakes is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Chili Soup with Mashed Potato Cakes is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have chili soup with mashed potato cakes using 11 ingredients and 28 steps. Here is how you can achieve that.

The ingredients needed to make Chili Soup with Mashed Potato Cakes:
  1. Make ready Chili
  2. Get 1 pound Ground Beef
  3. Take 1-2 large Green bell Pepper cleaned & Chopped
  4. Prepare 1-2 large sweet onions Chopped
  5. Prepare 24-36 ounces V8 juice or tomato juice
  6. Get 5-15 ounce cans of Beans I use Red Kidney, Pink Kidney, Black Beans, northern Beans, rinsed thoroughly
  7. Take 5 cloves Garlic minced or 1/2 of an elephant garlic clove minced
  8. Prepare 3-15 ounce cans of Diced tomatoes do not drain
  9. Take Seasonings I use to taste: dash of cinnamon ( cuts acidity
  10. Take 2 teaspoons each: Ground Cumin, Chili Powder, Red pepper Flakes, Paprika (smoked or sweet)
  11. Get to taste Salt and Pepper

Fried cheesy potatoes, do I need to say more? The outside of these leftover mashed potato cakes is light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Inside they are warm and soft and slightly gooey from the melted white. Transform leftover mashed potatoes into these crispy irresistible bite-sized Mashed Potato Cakes with Cheese and Bacon!

Steps to make Chili Soup with Mashed Potato Cakes:
  1. Brown meat in Large kettle or skillet, on medium low, when meat is almost done,
  2. Add Chopped vegetables (Onions, bell peppers, canned or fresh tomatoes, beans, garlic, jalapeños if using.)
  3. Add half of seasonings. When veggies are tender.
  4. Add V8 or tomato juice. (I like V8 because of the flavor it adds.) Stir turn heat up to medium high until it begins to boil.
  5. I use two different methods for cooking.
  6. 1.). On top of the stove to simmer all day on semi low. I use a lid that I will allow steam to escape. If I have to add more liquid.
  7. Sometimes I add low sodium chicken broth, sometimes water. I start in the morning so it will be ready for dinner.
  8. 2.) Slow cooker method. I like to fix it before I go to bed, start it on the stove then transfer to lightly oiled Slow Cooker.
  9. I start it on high for approximately 45 minutes. I turn it on low to cook over night. Then warm when I get up. Ready for lunch and dinner.
  10. Mashed Potato Cakes
  11. My husband enjoys mashed potatoes. However when I make them, I have to make quite a bit extra. Next time you make mashed potatoes… make almost double.
  12. 8 Medium to large Potatoes, Peeled, quartered or more depending on size
  13. 8 ounces of low fat cream cheese softened.
  14. Warm milk.. I add 1/4 cup at a time
  15. Softened real Butter I use unsalted 1/2 of a stick. Season with salt and pepper to taste. Mash all together. I like to add fresh roasted garlic, fresh shredded cheese of my choice. We like smoked Gouda but a little bit goes a long way.
  16. To make my mashed potatoes, I use Russet potatoes, enough for four people. Approximately.. 8 medium to large potatoes. Cleaned, peeled and Cut I To quarters or sixth (depending how large)
  17. I place in Low sodium Chicken Broth. Boil until tender, Rinse and save broth.. set it aside
  18. I place potatoes back in pot they were cooked in
  19. Mash all ingredients until almost smooth. I like a few small lumps, I want my guest to know they are not instant.
  20. The next day, add to your mashed potatoes to prepare to make cakes.
  21. Oil to fry in about 2-3 inches deep or deep fry. Bread crumbs, sometimes I crush corn flakes, sometimes I use Panko Crumbs, sometimes plain fine bread crumbs. I like to add my own seasonings to my taste which varies.
  22. 1-2 sweet onions peeled and chopped.
  23. 2 garlic cloves minced.
  24. Seasonings I use to taste: salt, pepper, Italian, Cumin, divide these in half.
  25. 1 cup of all purpose flour per two cups of mashed potatoes. More if you need it.
  26. I season my potatoes and my bread crumbs. Stir well
  27. Wet your hands shake of excess.. scoop some out with your wet hands. Roll into a ball, place in seasoned bread crumbs
  28. Roll around and slightly flatten, place in Hot oil carefully. I normally fry in skillet. About 3-4 minutes each side on medium heat.

These Leftover Mashed Potato Cakes are one of the last things I made before I left for my travels and just looking at these photos have me longing to be back in the kitchen. Give mashed potato leftovers a second chance by frying them into this recipe for crispy Mashed Potato Cakes from Food Network. Don't forget to season them with salt and pepper! Chill the mashed potatoes overnight for the best results. Recipe courtesy of Sara Moulton Sara Moulton.

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