Description
This easy potato cakes recipe turns leftover mashed potatoes into crispy, golden cakes with a fluffy center. A simple 4-ingredient side dish ready in minutes. Serve with this dill sauce.
Ingredients
Units
Scale
- 2 cups cold mashed potatoes
- 1 extra large egg
- 1/2 cup -1 cup panko (see notes), 1/2 cup more for dredging.
- olive oil or avocado oil for searing
- 1/2 cup grated cheese- parmesan cheese, shredded cheddar cheese, gruyere, Mexican cheese blend, etc.
- Optional Additions: jalapeno, fresh herbs ( dill, chives, cilantro, basil, parsley), green onions, bacon bits, onion, garlic, black pepper, etc.
Instructions
- Place mashed potatoes, egg, panko and cheese in a large mixing bowl.
- Using a fork, break the potatoes apart, then stir everything together, whipping until combined. Add any optional ingredients to the potato mixture, stir again.
- With wet hands, form eight, golf-ball-sized balls.
- Place ½ cup panko on a plate. Flatten the mashed potato balls into cakes or patties, about 3/4 – 1 inch thick, on top of the panko, turning to coat each side.
- Heat a generous amount of olive oil in a skillet over medium-low heat. Pan-sear each potato cake, until each side is golden brown. Keep in a warm oven (or toater oven) until ready to serve.
- Alternatively, you can spray each side of the potato cake with spray olive oil, and place in a convection oven, toaster oven or air fryer until crisp and golden.
Notes
Panko: If your mashed potatoes are really, really buttery ( for example, if you used more than ½ cup butter for 3 lbs potatoes) I would use a full 1 cup of panko instead of the ½ cup, so the butter is absorbed and stay together better. In a pinch, feel free to use breadcrumbs.
Nutrition
- Serving Size: 1 potato cake
- Calories: 117
- Sugar: 1.5 g
- Sodium: 313.7 mg
- Fat: 5.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 12.7 g
- Fiber: 1.4 g
- Protein: 4.7 g
- Cholesterol: 34.3 mg