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crispy fried mashed potato patties or cakes with a dollop of sour cream and parsley on top.
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Mashed Potato Patties (Crispy Fried Potato Cakes)

Crispy on the outside, soft inside, these mashed potato patties or mashed potato cakes are the best way to use leftover mashed potatoes.
Prep Time15 minutes
Cook Time8 minutes
Course: Main Course, Side Dish
Cuisine: German, American
Diet: Vegetarian
Servings: 8 potato patties
Calories: 157kcal
Author: Adina

Equipment

  • 1 Bowl
  • 1 Large frying pan or skillet preferably non-stick, about 12 inch/ 30 cm
  • Flat turner spatula

Ingredients

  • 2 cups mashed potatoes well-packed, about 16.2 oz/ 460 g Note 1
  • 1 small onion very finely chopped
  • 1 tablespoon butter
  • ⅓ cup grated cheese loosely packed, about 1.2 oz/ 35 g, Note 2
  • 2 tablespoons parsley chopped, Note 3
  • 1 teaspoon thyme
  • 1 egg lightly beaten
  • 3 tablespoons all-purpose flour + a bit more for coating, Note 3
  • ¼ teaspoon red pepper flakes or to taste
  • ¼ to ½ teaspoon fine sea salt or to taste
  • ¼ teaspoon ground black pepper
  • 3-4 tablespoons vegetable oil

Instructions

  • Cook onions: Melt the butter in the pan and cook the onions on medium-low heat for 8 to 10 minutes until they are deeply golden and soft. Reduce the temperature if they brown and dry out too quickly. Let them cool slightly (about 5 minutes).
    1 small onion + 1 tablespoon butter
  • Mix patties: Combine mashed potatoes with cooled onions, cheese, chopped herbs, lightly beaten egg, flour, and seasoning. Adjust the texture with a bit more flour if needed; the mixture should be tacky enough to hold together – add only 1 teaspoon at a time, stir and check again before adding more flour.
    2 cups mashed potatoes + ⅓ cup grated cheese + onions + 2 tablespoons parsley + 1 teaspoon thyme + 1 egg + 3 tablespoons all-purpose flour + ¼ teaspoon red pepper flakes + ¼ to ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
  • Shape patties: Lightly flour your hands and form 8 patties. Coat them lightly in flour as well.
  • Heat oil: Heat the oil in the pan over medium heat, enough to form an even layer.
    3-4 tablespoons vegetable oil
  • Fry patties: Cook the patties for 3–4 minutes on one side until golden and crispy. Flip with a spatula and fry the other side until crispy and golden brown. Place them on paper towels to absorb the excess oil.
  • Drain and serve: Let the patties drain on paper towels and serve immediately with sour cream, a yogurt or sour cream-based dip, with salad, or as a side for a main meal.

Notes

  1. Mashed potatoes: The leftover mash shouldn’t be too soft from extra milk or butter. If it is, add a little more flour - about 1 teaspoon at a time - until you reach a tacky consistency that holds together well.
  2. Cheese: Sharp cheddar works perfectly, but other strong-flavored cheeses like mature Gouda, Parmesan, Gruyère, Comté, or a touch of smoked cheddar are also great. I wouldn’t recommend mozzarella, as it’s too mild for these patties.
  3. Herbs: Fresh or frozen parsley, chives, or dill are ideal. If using dried herbs, go for oregano, thyme, a bit of rosemary, or a mix like Italian herbs or Herbs de Provence.
  4. Flour: Depending on the mashed potatoes’ texture, you may need a bit more flour. Add about 1 teaspoon at a time and mix until the mixture is tacky enough to shape the patties easily.

Nutrition

Serving: 1patty | Calories: 157kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 142mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg