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Ultimate Leftover Mashed Potato Cakes with Crispy Panko Coating

Two crispy, golden brown mashed potato cakes resting on a paper towel, with one cut open showing the fluffy interior.
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Use your leftover mashed potatoes to make these crispy on the outside, soft and fluffy on the inside mashed potato cakes. This recipe includes cheese for extra flavor and uses panko breadcrumbs for the best texture.

Ingredients

Scale
  • 4 cups cold leftover mashed potatoes
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 cup shredded sharp cheddar cheese (or your favorite cheese)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust based on original potatoes)
  • 1 cup Panko breadcrumbs, divided
  • 1/4 cup vegetable oil, for frying

Instructions

  1. In a large bowl, combine the cold mashed potatoes, beaten egg, flour, shredded cheese, onion powder, pepper, and salt. Mix gently until just combined. Do not overmix.
  2. Place 1/2 cup of the Panko breadcrumbs in a shallow dish.
  3. Scoop about 1/3 cup of the potato mixture and form it into a patty, about 1/2 inch thick.
  4. Dredge each patty lightly in the Panko breadcrumbs, pressing gently so the crumbs adhere to both sides.
  5. Place the remaining 1/2 cup of Panko breadcrumbs on a plate. Lightly coat the outside of the breaded patties again with a thin layer of the remaining Panko for extra crispiness.
  6. Heat the vegetable oil in a large skillet over medium heat. The oil should coat the bottom of the pan.
  7. Carefully place the potato cakes into the hot oil, ensuring you do not overcrowd the pan. Work in batches if necessary.
  8. Fry for 3 to 4 minutes per side, until the mashed potato cakes are golden brown and crispy.
  9. Remove the cakes from the skillet and place them on a wire rack or a plate lined with paper towels to drain excess oil.
  10. Serve immediately as a side dish, snack, or for breakfast.

Notes

  • Using cold mashed potatoes is key to keeping the cakes firm enough to handle during shaping and frying.
  • For an even crispier exterior, you can chill the formed and breaded patties in the refrigerator for 15 minutes before frying.
  • If your mashed potatoes are very dry, add one extra tablespoon of milk or cream to the mixture to keep the interior soft.
  • These are excellent served with sour cream or a dollop of Greek yogurt.

Nutrition

Find it online: https://cookerycommand.com/mashed-potato-cakes-recipe-easy/