Mashed Potato and Butter Bean Cakes with Green Onions Recipe

Mashed Potato and Butter Bean Cakes with Green Onions Recipe

  • 1 1/4 pounds russet potatoes, peeled, cut into 3/4-inch cubes
  • 1/2 cup whole milk
  • 2 tablespoons (1/4 stick) butter
  • 1 15-ounce can butter beans, drained, coarsely mashed
  • 4 green onions, chopped
  • 1 1/2 cups panko (Japanese breadcrumbs) or fresh breadcrumbs
  • Extra-virgin olive oil (for frying)
  1. Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain and return to pot; stir over medium heat until dry, about 1 minute. Add milk and butter; mash. Mix in mashed beans and green onions. Season with salt and pepper; cool 15 minutes.
  2. Place panko in large bowl. Drop 1/4 cupfuls potato mixture into panko; turn to coat. Coat bottom of 2 large nonstick skillets with oil; heat over medium heat. Divide potato cakes between skillets. Using spatula, flatten each potato cake to 2-inch round. Fry until golden, about 5 minutes per side.
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