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Crispy Leftover Mashed Potato Cakes Recipe Easy Homemade Herb Flavor

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These crispy leftover mashed potato cakes are a quick and easy way to transform leftover mashed potatoes into a flavorful, herb-infused treat with a golden crust and tender inside.

Ingredients

Scale
  • 2 cups (450g) leftover mashed potatoes, chilled
  • 1/4 cup (30g) all-purpose flour (or almond flour for gluten-free)
  • 1 large egg, room temperature
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon garlic powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup (25g) grated sharp cheddar cheese (optional)

Instructions

  1. In a large bowl, place 2 cups (450g) of chilled leftover mashed potatoes. If lumpy, gently mash to smooth out larger chunks.
  2. Add 1 large room-temperature egg and 1/4 cup (30g) all-purpose flour. Mix until combined but do not overwork.
  3. Stir in 2 tablespoons finely chopped fresh parsley, 1 tablespoon chopped chives, 1 teaspoon fresh thyme leaves, 1/2 teaspoon garlic powder, salt, and freshly ground black pepper to taste. Fold in 1/4 cup (25g) grated sharp cheddar cheese if using.
  4. Lightly flour your hands and shape the mixture into 6 to 8 evenly sized patties, about 3 inches (7.5 cm) in diameter and 1/2 inch (1.25 cm) thick. Do not pack tightly.
  5. Heat a non-stick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Let the butter melt and foam but not brown (about 2 minutes).
  6. Place the patties in the hot pan, leaving space between them. Cook for 4 to 5 minutes on the first side without moving to form a crispy crust.
  7. Flip gently and cook another 3 to 4 minutes until the other side is golden and crisp. Adjust heat if browning too fast.
  8. Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream, dipping sauce, or extra fresh herbs.

Notes

Use chilled mashed potatoes for best results. If mash is too creamy, add more flour to help cakes hold shape. Use a combo of butter and olive oil for frying to prevent burning. Flip gently with a sturdy spatula and avoid pressing down on cakes. Keep cooked cakes warm in a 200°F (95°C) oven if needed. For gluten-free, substitute all-purpose flour with almond flour. Vegan version uses flax egg and vegan butter or olive oil, omitting cheese or using plant-based cheese.

Nutrition

Keywords: mashed potato cakes, leftover mashed potatoes, crispy potato cakes, herb potato cakes, easy potato recipe, comfort food, quick side dish

Find it online: https://zorbmeal.com/crispy-leftover-mashed-potato-cakes-recipe-easy-homemade-herb-flavor/