Bean and potato cakes – A story

Today I want to tell you the story of how these potato cakes came to be. A bunch of potatoes made it to my kitchen from the store in a bag like this:

Then a handful of them were chosen to become dinner. First they were boiled until tender.

When they were soft and cooked they were peeled:

Then they were mashed with 2 cups of cooked pinto beans:

They were joined in their quest by 1/2 cup shredded cheddar cheese, 2 TBSP chopped parsley, 2 eggs, 1 tsp oregano, 1 tsp paprika and salt and pepper to taste. They were then mixed very well together:

The mix was put on greased baking sheets in the form of little cakes, or cookies if you will, and baked at 375ºF for 15 minutes:

After 15 minutes they were flipped over:

And baked for another 15 minutes:

And served with carrot rice and a sexy apple and cucumber salad:

Who would’ve thought potatoes had such interesting lives. They made a very frugal dinner (and kinda vegetarian, too). The cost of it all? About US $11.00 for a dinner for 4. Don’t forget to check Frugal Fridays every week for more stories like this.

¡Buen provecho!


  • The potatoes were watching you with their eyes while you were reinventing them into these delish cakes. I love all potatoes:D

  • Oooh, I like the sound of this very much. What do you think about using sweet potatoes? Would they hold up well enough? I’m forever obsessed with sweet potatoes…

  • And would these work as a sort of veggie burger perhaps? Or are they too much on the crispy side, like a potato pancake?

  • You’re hysterical Ben – but (no pun intended) we have to talk about the author of this story’s butt fixation 🙂

  • Ha ha, you’re so funny! I wish my potatoes would talk to me.

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