Recipe for Crispy Mashed Potato Cakes
Components
- Two cups of the remaining mashed potatoes
- Half a cup of shredded cheese, either mozzarella or cheddar, or to taste
- 1/4 cup finely chopped green onions or chives
- A quarter cup of all-purpose flour plus additional for dusting
- One big egg
- one tsp powdered garlic
- Half a teaspoon of salt
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs (for added crunch, if desired)
- Olive or vegetable oil for frying
Guidelines
Mix the ingredients together:
- Mashed potatoes, shredded cheese, finely chopped green onions, flour, egg, garlic powder, salt, and pepper should all be thoroughly mixed together in a big basin. Add breadcrumbs, if using, to add more texture.
Shape the Cakes:
- After flouring your hands, scoop out roughly 1/4 cup of the potato mixture. Form it into a patty that is half an inch thick. Transfer the cakes to a baking sheet and repeat with the remaining ingredients.
Relax (Optional):
- To improve the cakes’ shape and reduce sticking, refrigerate them for approximately half an hour.
Warm up the oil:
- Heat up to 1/4 inch of oil in a big skillet over medium heat.
Cook the cakes in a fry pan:
- Gently transfer the potato cakes to the skillet, and if needed, fry them in batches to prevent crowding. Fry until golden brown and crispy, 3 to 4 minutes on each side.
Empty:
- After cooking, move the cakes to a plate covered with paper towels so that any extra oil may be drained off.
Serve:
- Warm up and serve with your preferred dipping sauce, applesauce, or sour cream.
Advice:
- For added taste, you can add cooked bacon bits or herbs.
- Before frying, these cakes can be frozen; when you’re ready to eat, simply cook them straight from the freezer!
Savor your Mashed Potato Cakes with Crispiness!