Fried Potato Cakes
Crispy fried potato cakes with a savory onion flavor, perfect as a snack or side dish, appealing to those who love hearty, comfort food with a golden crunch.
Ingredients
Instructions
- Combine mashed potatoes, flour, egg, milk, and chopped onion in a bowl; mix well.
- Drop spoonfuls of the mixture into hot oil in a skillet.
- Brown the potato cakes on both sides, pressing them with a spatula to flatten.
- Remove from skillet and drain on paper towels before serving.
Tips & Substitutions
For extra flavor, consider adding herbs such as chives or parsley to the potato mixture. If you want a gluten-free option, substitute the flour with a gluten-free blend. Ensure the oil is hot enough before adding the cakes for a crispy exterior and fluffy interior. This recipe is a great way to use leftover mashed potatoes, similar to how you might make Dannon Fat-Free Muffins.
Serving Suggestions
Serve these fried potato cakes as a delicious side dish or a light main course. They pair wonderfully with sour cream, applesauce, or a fresh salad. For a complete meal, consider serving them alongside grilled vegetables or a protein like chicken or fish. They also make a perfect accompaniment to American recipes.
Storage & Reheating
Store any leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Potato Cakes contains roughly 343 calories, with 5g protein, 42g carbohydrates, and 17g fat. It is a good source of potassium (16% of the Daily Value), vitamin C (12% of the Daily Value), and dietary fiber (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought mashed potatoes for this recipe?
Yes, you can use store-bought mashed potatoes, but ensure they are not overly seasoned or creamy, as this may affect the flavor and texture of your cakes. Adjust the other ingredients accordingly to maintain the right consistency.
What can I do if the mixture is too wet?
If your potato mixture is too wet to form cakes, gradually add more flour until it reaches a manageable consistency. Be careful not to add too much flour, as it can make the cakes dense. A little at a time is key.
Can I freeze the potato cakes?
Yes, you can freeze the uncooked potato cakes. Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag. When ready to cook, fry them straight from the freezer, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).