Potato Cakes from Mashed Potatoes
If you have leftover mashed potatoes and a few staple ingredients, you can make these crispy-on-the-outside and creamy-on-the-inside Potato Cakes that are great for any meal of the day.
Ingredients
- 1 large egg
- 3 garlic cloves minced
- 2 cups leftover mashed potatoes chilled
- ½ cup all-purpose flour divided, plus additional if needed (see notes)
- ½ cup grated Parmesan cheese
- 2 tablespoons thinly sliced chives or green onions plus additional for serving (optional)
- 2 tablespoons vegetable oil for frying
- Kosher salt for sprinkling
- 1 cup sour cream for serving (optional)
Instructions
- In large bowl, whisk egg until smooth. Add garlic, potatoes, 1/4 cup flour, cheese and chives. Stir with fork until well combined. Transfer to refrigerator and chill 20 minutes.
- Place remaining 1/4 cup flour on small plate. Divide potato mixture into 8 portions. Using lightly floured hands, shape each portion into a cake about 3 inches across and 1/2-inch thick (it's easiest to form mixture into a ball first and then flatten into a cake). Lightly dredge both sides of each cake in flour.
- Heat oil on large nonstick griddle over medium heat. Transfer cakes to griddle and cook 6 to 8 minutes or until golden brown and warmed through, flipping once halfway through cooking. Sprinkle with salt immediately after griddling. If you don't have a griddle, you can brown the cakes in batches in a large nonstick skillet. Before starting, preheat oven to 200 degrees F, then transfer cooked cakes to rimmed baking pan in oven to keep warm while repeating cooking process with remaining cakes, wiping out pan in between batches.
- Serve cakes warm, garnished with sour cream and additional chives, if desired.
Notes
- The potato cake recipe below calls for adding 1/4 cup of flour to the mashed potato mixture (plus another 1/4 cup for dredging the cakes before griddling them). This helps bind the mixture together and form the mixture into patties. However, depending on the consistency of the leftover mashed potatoes you are starting with, you may need a little more or less flour!
- If your leftover mashed potatoes are already very thick, try omitting the flour and seeing if you can form the mixture into patties without it. You may not need flour at all for this mashed potato cake recipe.
- If your leftover mashed potatoes are on the thinner side (maybe you made them with lots of cream and butter, yum!), you may need a bit more flour. Start with 1/4 cup, and if the mixture is still too thin to form into pancakes (you're looking for a shaggy consistency sort of like cookie dough), try adding additional flour 1 tablespoon at a time until you achieve the right consistency for these leftover mashed potato cakes.
- You may or may not need to add salt and pepper to taste, depending on how well-seasoned your original mashed potatoes were. If they turned out a bit bland, season them a little more while you're making the cakes, and be sure to sprinkle them with salt after they are griddled.
Serving: 2 potato cakes, Calories: 317kcal, Carbohydrates: 29g, Protein: 10g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 71mg, Sodium: 251mg, Potassium: 429mg, Fiber: 1g, Sugar: 2g, Vitamin A: 458IU, Vitamin C: 6mg, Calcium: 173mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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