Crispy Cheesy Leftover Mashed Potato Cakes
Make crispy, cheesy potato cakes using leftover mashed potatoes. These patties fry up golden brown with a soft interior.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 cakes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups leftover mashed potatoes (cold)
- 1 large egg, lightly beaten
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup all-purpose flour
- 2 tablespoons chopped green onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil, for frying
Instructions
- Place the cold mashed potatoes in a medium bowl.
- Add the beaten egg, shredded cheese, flour, green onion, salt, and pepper to the potatoes.
- Mix gently with a fork until just combined. Do not overmix.
- Shape the mixture into 8 equal-sized patties, about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the potato cakes into the hot oil, working in batches if necessary to avoid overcrowding the pan.
- Fry for 4 to 5 minutes per side, until the cakes are golden brown and crispy.
- Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately.
Notes
- Ensure your mashed potatoes are cold; this helps the cakes hold their shape during frying.
- If the mixture seems too wet to form patties, add one more tablespoon of flour.
- For extra crispiness, you can lightly dust the formed patties in a little extra flour before frying.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 2
- Sodium: 350
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 7
- Cholesterol: 45