Crispy Leftover Cheesy Mashed Potato Cakes
Make crispy, golden brown potato cakes using leftover mashed potatoes, cheese, and a simple coating.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 8 servings
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups leftover mashed potatoes (cold)
- 1/2 cup shredded sharp cheddar cheese
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Panko breadcrumbs
- 2 tablespoons vegetable oil (for frying)
Instructions
- In a medium bowl, combine the cold mashed potatoes, shredded cheese, beaten egg, flour, onion powder, salt, and pepper. Mix gently until just combined; do not overmix.
- Place the Panko breadcrumbs on a shallow plate.
- Scoop about 1/4 cup of the potato mixture and form it into a patty, about 1/2 inch thick.
- Dredge each patty lightly in the Panko breadcrumbs, pressing gently so the crumbs adhere to both sides.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
- Cook for 3 to 4 minutes per side, until the cakes are golden brown and heated through.
- Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately.
Notes
- For an air fryer method, lightly spray the breaded patties with cooking spray and air fry at 375 degrees Fahrenheit for 10 to 12 minutes, flipping halfway through, until golden.
- If your mashed potatoes are very loose, add an extra tablespoon of flour.
- You can substitute Gruyere or Monterey Jack cheese for cheddar.
Nutrition
- Serving Size: 2 cakes
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 9
- Cholesterol: 50