Side Dish Vegetables Squash Summer Squash Potato Squash Cakes 4.6 (33) 28 Reviews 6 Photos A very quick and easy side dish made from yesterday's left-over mashed potatoes. These also can be made from grating potatoes if you do not have any left-over. Submitted by Ann Batson Updated on July 14, 2022 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 12 Yield: 10 to 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups shredded potatoes 1 cup shredded yellow squash ½ cup chopped onion 1 egg 4 tablespoons self-rising flour ¼ teaspoon garlic salt salt and pepper to taste ¼ cup cooking oil Directions In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties. Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels. I Made It Print 33 home cooks made it! Nutrition Facts (per serving) 80 Calories 5g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 80 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 16mg 5% Sodium 78mg 3% Total Carbohydrate 8g 3% Dietary Fiber 1g 3% Total Sugars 1g Protein 1g 3% Vitamin C 3mg 3% Calcium 17mg 1% Iron 0mg 2% Potassium 114mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.