Fried Mashed Potato Cakes Recipe

Mashed potatoes: These are the base of the recipe, providing a creamy and starchy foundation for the cakes.

Shredded cheese: Adds a rich, creamy texture and enhances the flavor of the potato cakes.

Beaten egg: Acts as a binder to hold the ingredients together.

Flour: Helps to give structure to the cakes and ensures they hold their shape while frying.

Green onions: Adds a fresh, slightly sharp flavor that complements the richness of the potatoes and cheese.

Salt and pepper: Essential seasonings that enhance the overall flavor of the dish.

Oil for frying: Used to cook the potato cakes, giving them a crispy, golden-brown exterior.

When forming the potato cakes, make sure your hands are slightly damp. This prevents the mashed potatoes from sticking to your hands and allows you to shape the patties more easily. Additionally, pressing the patties gently but firmly ensures they hold together well during frying.

• mashed potatoes - Substitute with sweet potato mash: Sweet potato mash provides a slightly sweeter flavor and a similar texture to regular mashed potatoes.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great dairy-free alternative.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) works as a binding agent similar to a regular egg.

• flour - Substitute with cornstarch: Cornstarch can be used to achieve a similar thickening effect as flour.

• chopped green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a direct replacement.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• oil for frying - Substitute with butter: Butter can be used for frying to add a rich flavor, though it has a lower smoke point than oil.

• Allow the fried mashed potato cakes to cool completely at room temperature. This helps prevent condensation, which can make them soggy.
• Place the cooled cakes on a baking sheet lined with parchment paper, ensuring they are not touching each other. This prevents them from sticking together.
• Transfer the baking sheet to the freezer and let the cakes freeze for about 1-2 hours, or until they are solid. This step is known as flash freezing.
• Once the cakes are frozen solid, remove them from the baking sheet and place them in a freezer-safe bag or airtight container. Label the bag or container with the date to keep track of their freshness.
• For storing in the refrigerator, place the cooled cakes in an airtight container, separating each layer with parchment paper to prevent sticking. They can be stored in the fridge for up to 3-4 days.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen or refrigerated cakes on a baking sheet lined with parchment paper.
• Bake the cakes for about 15-20 minutes if frozen, or 10-15 minutes if refrigerated, until they are heated through and crispy on the outside. Alternatively, you can reheat them in a frying pan over medium heat with a little oil, flipping occasionally until they are warmed through and crispy.
• Enjoy your fried mashed potato cakes as a delicious side dish or snack, perfectly crispy and flavorful even after storing and reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fried mashed potato cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of oil. Place the potato cakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and regain their crispy exterior.

• Microwave Method: Place the potato cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Note that this method might not retain the crispiness as well as others.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the potato cakes in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the potato cakes on the toaster oven tray and heat for 10-12 minutes, flipping once, until they are thoroughly warmed and crispy.

• Mixing bowl: A large bowl used to combine the mashed potatoes, shredded cheese, beaten egg, flour, green onions, salt, and pepper.

• Frying pan: A flat-bottomed pan used to heat the oil and fry the potato cakes.

• Spoon: Used to scoop the potato mixture and shape it into patties.

• Spatula: A flat tool used to flip the potato cakes while frying to ensure they cook evenly on both sides.

• Paper towels: Used to drain the excess oil from the fried potato cakes.

• Measuring cups: Used to measure the mashed potatoes, shredded cheese, and flour accurately.

• Measuring spoons: Used to measure the salt and pepper to taste.

• Knife: Used to chop the green onions finely.

• Cutting board: A surface used to chop the green onions safely.

• Whisk: Used to beat the egg before adding it to the mixture.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes from a previous meal.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Chop green onions in advance: Chop green onions ahead of time and store them in the fridge.

Form patties in advance: Shape the potato mixture into patties and refrigerate them until ready to fry.

Use a non-stick pan: A non-stick pan can make frying faster and easier to clean up.