Portable Performance Potato Cakes

• Put potatoes in a large pot, cover with water, add salt. Bring water to a boil, reduce to a simmer, and cook until potatoes can be pierced with a fork, about 10-15 minutes.
• Drain potatoes and add back to pot. Use a potato masher to mash the potatoes until they have a creamy consistency (a few small lumps are okay) and add flour. Stir until combined.
• Choose your flavor variation from the options below. Transfer mashed potatoes to a large bowl and add all ingredients from your selected flavor variation. Mix thoroughly and let mixture cool for 30 minutes.
• Form into cakes about 3 inches in diameter and ½ inch thick.
• Heat a skillet with 1 tbsp. olive oil over medium heat. (For the curry variations, try using coconut oil for extra flavor).
• Add 3-4 patties in to pan and fry for about 3 min, turning over and cooking for another 2 minutes. Gently press on cakes for even browning. Remove from pan when deep golden brown on both sides. Repeat (adding more olive oil to pan if needed) for remaining mixture.
• Serve immediately, or cool and store in Ziploc bags for eating on the go.

FLAVOR VARIATION OPTIONS:

Smoked Paprika and Chili

• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Optional: If you like a little spicy kick, add ½ tsp chipotle powder
• 1 teaspoon salt
• 3 eggs, beaten

Indian Coconut Curry

• 2 teaspoons curry powder
• 1 teaspoon cinnamon
• 1 Tablespoon unsweetened shredded coconut
• ¼ cup finely sliced green onion or chives
• 3 eggs, beaten

Thai Lemongrass Curry

• 2 to 3 teaspoons jarred Thai Green Curry Paste (use less or more depending on spiciness preference)
• Zest of 2 limes (use a Microplane zester)
• 2 teaspoons very finely minced fresh lemongrass (quick tip: for best results, peel away outer layers of the lemongrass stalk to get to the tender white flesh inside. Use only the first inch of the root end)
• ¼ cup finely sliced green onion or chives
• 3 eggs, beaten

French Herbs with Apples and Onion

• 1 teaspoon olive oil
• ½ cup diced onion
• 1 teaspoon salt
• 1/3 cup Granny Smith apple, peeled and diced into ¼ inch cubes
• 2 teaspoon Herbs de Provence (substitute 1 tsp thyme + 1 tsp oregano if not available)
• 3 eggs, beaten

Extra Steps for French Herbs with Apples and Onion Variation:

• While potatoes in step 1 are cooking, heat olive oil in a skillet over medium heat.
• Add onion and salt, sauté for 2 minutes.
• Add apples, sauté for another 2 minutes until mixture is soft.
• Add eggs and apple/onion mixture to potatoes, mix thoroughly.

Notes:

Time-Saving Tip:

• Substitute instant mashed potatoes