Ultimate Crispy Leftover Mashed Potato Cakes
Transform your cold mashed potatoes into golden brown, crispy potato cakes with a fluffy interior. This easy recipe uses simple ingredients and offers options for frying or air frying.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 cakes 1x
- Category: Side Dish
- Method: Frying or Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups cold leftover mashed potatoes
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs (for coating)
- 3 tablespoons vegetable oil (for frying) OR cooking spray (for air frying)
Instructions
- In a medium bowl, combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
- Form the mixture into small patties, about 1/2 inch thick and 2 to 3 inches in diameter. You should get about 8 to 10 cakes.
- Place the panko breadcrumbs on a shallow plate. Lightly press both sides of each potato cake into the breadcrumbs to coat them evenly.
- For Frying: Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, carefully place the potato cakes in the skillet, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- For Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Arrange the potato cakes in a single layer in the basket. Spray the tops of the cakes lightly with cooking spray. Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and heated through.
- Serve your crispy potato cakes immediately as a side dish, snack, or appetizer.
Notes
- Use cold, firm mashed potatoes for the best results; warm or loose mash will not hold its shape well.
- For an extra savory flavor, substitute half the flour with finely grated Parmesan cheese.
- These potato cakes reheat well in an oven or air fryer to restore crispness.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
- Cholesterol: 40