Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Crispy Pan-Fried Mashed Potato Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lily Carter
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Appetizers
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easy Crispy Pan-Fried Mashed Potato Cakes are a delicious way to use up leftover mashed potatoes. With a crispy exterior and a creamy interior, these cakes are perfect as a side dish or a snack.


Ingredients

Units Scale

Main Ingredients:

  • 2 cups cold left-over mashed potatoes
  • 1 large egg, lightly beaten
  • 1/3 cup flour or as needed to make a sticky dough

Optional Ingredients:

  • 1/4 cup minced fresh parsley
  • 1/4 cup minced green onion
  • Salt and pepper to taste
  • 1/2 cup or as needed, Panko bread crumbs
  • 12 tablespoons olive oil
  • 1 teaspoon butter (optional)

Instructions

  1. Prepare the mixture: In a bowl, mix mashed potatoes, beaten egg, flour, parsley, green onion, salt, and pepper until well combined.
  2. Shape the cakes: Form the mixture into small patties and coat them with Panko breadcrumbs.
  3. Fry the cakes: In a skillet, heat olive oil and butter over medium heat. Fry the potato cakes until golden brown on both sides.
  4. Serve: Drain excess oil on a paper towel and serve the potato cakes hot.

Notes

  • You can customize the flavor by adding different herbs or spices to the mixture.
  • For a healthier version, try baking the potato cakes instead of frying.

Nutrition

  • Serving Size: 1 cake
  • Calories: 150 kcal
  • Sugar: 2 g
  • Sodium: 200 mg
  • Fat: 7 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 30 mg