Leftover Mashed Potato Cakes Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 cakes
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Calories
210 kcal
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Course
Side Dish
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Cuisine
North American
Leftover Mashed Potato Cakes Recipe
Description
This recipe converts cold mashed potatoes into flavorful cakes by combining them with grated cheddar cheese, eggs, and enough flour to bind the mixture into a soft dough. The dough is formed into patties that are then dusted with flour to help create a crust and prevent sticking during frying.
Frying the cakes in a cast iron or non-stick pan with a splash of neutral oil crisps the outsides while keeping the insides moist and cheesy. The cooking time of 3–4 minutes per side is enough to develop a golden brown surface without overcooking. Serving the cakes topped with sour cream and sliced green onions adds coolness and freshness.
These cakes are an effective way to repurpose leftovers, making a tasty side or snack. The choice of pan affects oil usage and browning, with cast iron providing a deeper crust but requiring more oil.
Ingredients
- 2 ½ cups potatoes mashed, cold
- 1 ½ cups cheddar cheese grated
- 2 large egg
- ½ cup flour plus more for breading
- neutral flavored oil see notes
- sour cream to top, sliced
- green onions to top, sliced
Instructions
- In a large bowl, mix together the cold mashed potatoes, grated cheese, and eggs. Mix in the flour, adding more if needed, until the mashed potatoes form a soft and slightly sticky dough.
- Form the dough into eight balls then press the balls down to form patties. Put a little flour into a bowl and then coat each of the mashed potato cakes in flour so they are no longer sticky.
- Heat a splash of oil in a medium-sized cast iron or non-stick frying pan over medium heat. Once the pan is hot, add half of the leftover mashed potato cakes. Let the cakes fry for 3-4 minutes, or until the bottoms are golden brown and crispy. Carefully flip the cakes over and fry until the other side is golden, too. Repeat with the remaining cakes.
- Serve the leftover mashed potato cakes with some sour cream and green onions on top.
Notes
- Using a cast iron pan yields crispier potato cakes but requires more oil compared to non-stick pans.
- Adjust the amount of flour based on the moisture and butter content in your mashed potatoes to achieve a soft but workable dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cakes
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1 potato cake | |
| Calories | 210kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 193mg | 8% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 207mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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