Description
Delicious and crispy leftover mashed potato cakes made with simple ingredients like eggs, shredded cheddar cheese, and flour, pan-fried to golden perfection. This quick and easy recipe is perfect for transforming cold mashed potatoes into a tasty snack or side dish.
Ingredients
Scale
Potato Cake Batter
- 2 cups cold mashed potatoes
- 2 large eggs
- 2 oz finely shredded cheddar cheese
- 6 tablespoons flour (or more depending on the creaminess of your potatoes)
For Cooking
- Oil or nonstick cooking spray for frying
Instructions
- Make potato cake batter: In a large bowl, thoroughly stir together the cold mashed potatoes, eggs, shredded cheddar cheese, and 6 tablespoons of flour. Add more flour if the mixture is too sticky. The goal is to achieve a slightly sticky but soft dough that can hold its shape when formed.
- Shape cakes: Using a cookie scoop, portion out balls of the potato dough and flatten them into thick discs using damp hands. Wetting your hands slightly helps prevent the dough from sticking and makes shaping easier.
- Cook cakes: Heat oil or spray a large frying pan with nonstick cooking spray over medium heat. Place the potato cakes in the hot pan and cook each side for 3-5 minutes until they turn golden brown and crispy. Serve immediately while hot.
Notes
- You can adjust the amount of flour depending on how moist your mashed potatoes are to get the right batter consistency.
- Use a nonstick pan or enough oil to prevent sticking and achieve a crispy crust.
- Feel free to add herbs or spices like chopped chives, parsley, or paprika for extra flavor.
- These cakes are best served hot but can be reheated in a skillet to regain crispiness.
