Easy Spicy Potato and Crabless Cakes

This is a great recipe for anyone who wants something quick and yet still savory. This easy dinner allows you to use any leftover potatoes in your fridge.  Here’s what you’ll need:

INGREDIENTS

• 1 8.8oz bag of Gardein’s Mini Crabless cakes
• 1 11.5 fl oz of Marie’s Mango Chardonnay Vinaigrette
• 2 tbsp of cayenne pepper
• Cooked Letfover mashed potatoes or instant potatoes. I used leftover instant idaho potatoes.
• Flour
• Almond milk

COOKING INSTRUCTIONS (For Potato cakes)

1. Heat vegetable oil on medium-high in a medium frying pan.
2. Mix the mashed potatoes and flour (this may vary depending on the amount of potatoes. Start with ½ cup of flour for every two cups of potatoes and adjust from there) of your choice in a bowl. Once potatoes are thickened add almond milk if needed to loosen some of thickness from flour. (add milk only if potatoes are no longer mashed and have taken on a dough texture).
3. Scoop desired size potato cakes into pan. Cook on medium-high heat until both sides are crispy.
4. Remove cooked cakes from pan.
5. Reduce pan heat to low-medium and more oil if needed to fry crab cakes.

Spicy Mango Sauce

1. In a small bowl pour desired amount of sauce. Add cayenne pepper and stir until evenly blended.