Description
These savory potato cakes are a delicious and easy way to use leftover mashed potatoes. Combined with sharp cheddar cheese, fresh scallions, and parsley, then coated with crunchy panko breadcrumbs and pan-fried to golden perfection, they make a perfect side dish or a light lunch served with sour cream and extra scallions for garnish.
Ingredients
Units
Scale
Main Ingredients
- 2 cups leftover mashed potatoes
- 2/3 cup grated cheddar cheese
- 3 scallions, chopped plus more for garnish
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1/2 teaspoon onion powder
- Pinch cayenne pepper
- 1/2 cup all-purpose flour, spooned and leveled
Coating
- 3/4 cup panko breadcrumbs
For Cooking and Serving
- Avocado oil, for the pan
- Sour cream, for serving
Instructions
- Mix the batter: In a large bowl, combine the mashed potatoes, grated cheddar cheese, chopped scallions, fresh parsley, egg, onion powder, and cayenne pepper. Stir in the all-purpose flour until just combined, being careful not to overmix.
- Form patties and coat: Place the panko breadcrumbs in a shallow dish. Using a 1/4-cup measuring cup, scoop the potato mixture and use your hands to shape it into thick patties. If the mixture feels too sticky to handle, chill in the refrigerator for 20 to 30 minutes to firm up. Coat each patty thoroughly in panko, then gently flatten them to about 1/2-inch thickness.
- Cook the potato cakes: Heat a cast-iron skillet over medium heat and add enough avocado oil to coat the bottom. Working in batches if needed, place the potato cakes in the skillet. Press lightly with a spatula so the bottoms make full contact with the pan. Cook for 2 to 3 minutes on each side until both sides are golden brown and the cheese inside has melted.
- Garnish and serve: Transfer the cooked potato cakes to a plate lined with paper towels to absorb any excess oil. Garnish with additional chopped scallions and serve immediately with sour cream on the side.
Notes
- Use leftover mashed potatoes for best texture; fresh mashed potatoes may be too soft and require additional flour to bind.
- If you don’t have cheddar cheese, a similar melty cheese like Monterey Jack or mozzarella can be substituted.
- For a crispier crust, make sure the oil is hot before adding the patties and avoid overcrowding the pan.
- These potato cakes can be kept warm in a low oven while you finish cooking the rest.
- Serve with a fresh green salad for a complete light meal or as a side to roasted meats or grilled vegetables.
Nutrition
- Serving Size: 1 potato cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
