Mashed Potato Cakes
Crispy mashed potato cakes are perfect for a quick snack or side dish, combining creamy potatoes with onions and parsley, then pan-fried to golden perfection.
Ingredients
Instructions
- Combine the leftover mashed potatoes, lightly beaten egg, chopped onion, and chopped parsley in a bowl.
- Shape the mixture into round cakes about 3/4 inches thick.
- Roll each cake in flour to coat evenly.
- Heat Crisco in a skillet over medium-high heat.
- Cook the cakes on both sides until they are browned and crispy.
Tips & Substitutions
For an extra flavor boost, consider adding shredded cheese or diced cooked bacon to the potato mixture. If you don't have Crisco, vegetable oil or butter can be great substitutes for frying. To prevent sticking, make sure the skillet is hot before adding the cakes. Adjust the thickness of the cakes based on your preference; they can be thinner for crispier results. If you have leftover mashed potatoes, this recipe is a fantastic way to use them.
Serving Suggestions
Serve the mashed potato cakes hot, garnished with additional chopped parsley or sour cream for a creamy contrast. They pair well with a fresh salad or steamed vegetables for a balanced meal. For a heartier option, enjoy them alongside a protein like grilled chicken or fish. This dish is a wonderful addition to brunch menus and can complement recipes like Golden Potato Puff.
Storage & Reheating
Store leftover mashed potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for about 5 minutes on each side, or until warmed through and crispy again. You can also reheat them in an oven at 350°F for 10-15 minutes for a more even crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Mashed Potato Cakes contains roughly 544 calories, with 10g protein, 107g carbohydrates, and 10g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron.
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 freeze the mashed potato cakes?
Yes, you can freeze the mashed potato cakes before cooking them. Lay them on a baking sheet to freeze individually, then transfer them to a freezer bag. They can be stored for up to 3 months. When ready to eat, cook them straight from the freezer, adding a few extra minutes to the cooking time.
What can I serve with mashed potato cakes?
Mashed potato cakes are versatile and pair well with various dishes. They can be served with a dollop of sour cream, applesauce, or a spicy dipping sauce. Consider serving them alongside a simple green salad or roasted vegetables for a complete meal. They also make a great side dish for brunch, complementing eggs or smoked salmon.
Can I make these cakes vegan?
Yes, you can easily adapt this recipe to be vegan by substituting the egg with a flaxseed meal or a commercial egg replacer. Additionally, ensure that your mashed potatoes are made without dairy. These adjustments will keep the cakes binding well while making them suitable for vegan diets.
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).