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Cheesy Potato Cakes
5 from 12 votes

Cheesy Potato Cakes

Cheesy Potato Cakes blend coarsely mashed red potatoes with cheddar and Parmesan cheeses, green onions, and seasonings for a savory, tender cake. The cakes are breaded twice with a flour and breadcrumb mixture for a crisp golden crust when fried in vegetable oil. An optional creamy dipping sauce with sour cream, Rotel tomatoes, and spices adds a cooling contrast. These cakes make a satisfying appetizer or side dish.

Prep Time
15 mins
Cook Time
30 mins
Refrigeration
1 hr
Total Time
1 hr 45 mins
Servings: 12 potato cakes
Calories: 212 kcal
Course: Appetizer
Cuisine: American

Ingredients

Potato Cakes:
  • 6 red potatoes or 5 to 6 cups leftover mashed potatoes, medium size
  • 1 1/2 cups cheddar cheese
  • 1/4 cup Parmesan Cheese shredded
  • 3 green onions chopped
  • black pepper
  • salt
  • 1/2 teaspoon garlic powder
  • 1 cup seasoned breadcrumbs
  • 1/2 cup flour
  • 1 egg beaten
  • 1 cup milk
  • 1 cup vegetable oil for frying
Creamy Dipping Sauce (optional):
  • 1 cup sour cream
  • 10 ounces Rotel tomatoes (medium heat)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon white vinegar
  • black pepper to taste
  • salt to taste
  • 1 teaspoon Tabasco sauce

Instructions

For the Creamy Dipping Sauce (optional):
    Cup of Yum
  1. Combine all dipping sauce ingredients in a medium-sized bowl.
  2. Cover and refrigerate until ready to serve.
Potato Cakes
  1. Wash potatoes thoroughly. Leaving skins on, quarter each potato. Boil potatoes until fork-tender. Do not overcook. Drain.
  2. Use a potato masher to coarsely mash the potatoes. Stir in cheeses, onions, garlic, salt and pepper.
  3. If using leftover mashed potatoes, stir cheeses, onions, garlic, salt and pepper into mashed potatoes for the potato cake filling.
  4. Combine breadcrumbs and flour in a pie tin or round cake pan. In a separate bowl, combine eggs and milk.
  5. Divide the potato mixture into 12 equal portions. Start by evenly dividing it in half, then half again, etc until you have 12 portions. Shape each portion into a patty (like a hamburger patty).
  6. Dredge each patty into the breadcrumb mixture, then dip into the milk and egg, then coat again with breadcrumbs.
  7. Place the breaded patties on a cookie sheet. Cover and chill for one hour.
  8. Heat 1 cup of vegetable oil in a large skillet. Pan fry the cakes on medium heat for 2 to 3 minutes on each side or until browned. Drain on paper towels.
  9. Serve with Creamy Dipping Sauce, ranch dressing, sour cream, or 1 cup sour cream mixed with 1/2 cup salsa. Garnish with chopped green onion or chives.

Notes

  • The nutritional values apply to the potato cakes alone, not including the dipping sauce.
  • Prepare the potato cakes up to the breading stage and refrigerate overnight before frying to save time.
  • Incorporate cooked bacon into the potato mixture for additional flavor if desired.

Nutrition Information

Calories 212kcal (11%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 31mg (10%) Sodium 288mg (12%) Potassium 570mg (12%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 273IU (5%) Vitamin C 10mg (11%) Calcium 184mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 potato cakes

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%
Carbohydrates 29g 10%
Protein 9g 18%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 31mg 10%
Sodium 288mg 12%
Potassium 570mg 12%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 273IU 5%
Vitamin C 10mg 11%
Calcium 184mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.