Make the most of leftovers with these fluffy, golden brown Potato Cakes.
If you have leftover mashed potatoes and need a delicious way to use them, potato cakes are the perfect solution. This recipe is so simple even kids can help, so it’s a great opportunity for family bonding time. Just mix the ingredients, form them into patties, and fry them to golden perfection. With each bite, you’ll enjoy a soft, savory center wrapped in a crispy crust.
Short on time? No problem—potato cakes come together in just 20 minutes, so fry up a bunch to enjoy throughout the week. They pack perfectly into little ones’ lunch bags and travel well, whether you’re bringing them to a potluck or grabbing an on-the-go snack. Personally, I can attest: potato cakes are one of the easiest treats to tote along anywhere. Whatever the occasion, these golden brown patties take the cake!
Are Potato Cakes Healthy?
Even though potato cakes are starchy and carb-rich, they can be part of a balanced diet, especially paired with a hearty protein and a vegetable side. Potatoes provide essential nutrients like vitamin C and potassium. For a boost of protein, add half a cup of Greek yogurt to the batter. Not only does it enhance the texture, making the cakes fluffier, but it also adds a delicious tangy flavor. Need a gluten-free option? Simply swap in your favorite gluten-free flour for an easy alternative.
Can I Make These With Sweet Potatoes?
Absolutely! If you’re like me and you have a sweet spot for sweet potatoes, I recommend trying these Sweet Potato Cakes. The great thing about sweet potato cakes is their versatility—you can customize them to fit your craving. They can lean on the savory side or be sweetened up and served for dessert. However you choose to enjoy them, they’re delicious!
FAQs & Tips
Once cooled, potato cakes can be wrapped and stored in the fridge for up to 5 days, or you can freeze them in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before reheating in the oven at 350°F for ten to fifteen minutes. But if you just can’t wait, they taste great cold, too!
Latkes are made with shredded or grated potatoes and are usually turned into thinner and crispier patties. On the other hand, potato cakes are made with mashed potatoes, making for a smoother and fluffier end result.
The best way to prevent potato cakes from falling apart is to make them from cold mashed potatoes. Warm mashed potatoes are less likely to hold together well. Additionally, make sure you cook the potato cakes thoroughly, for at least 3 minutes per side, and try not to move them too much once they’re in the skillet.
Serving Suggestions
Much like their crispier cousins, latkes, you can savor potato cakes in many ways. As a snack, serve them with Sour Cream Dip, Applesauce, Tahini Sauce, or Pumpkin Hummus. As a satisfying side, pair them with hearty main dishes like Shaking Beef, Air-Fryer Chicken Skewers, Kimchi Stew, or Quinoa Chickpea Salad.
Potato Cakes
Ingredients
- 2 cups cold mashed potatoes
- 1 large egg
- 1 cup all-purpose flour
- 1/4 cup onion finely diced (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
Instructions
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In a large bowl, mix the mashed potatoes, egg, flour, onion (if using), salt, and black pepper until well blended.
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Heat a thin layer of vegetable oil in a skillet over medium heat. Scoop heaping tablespoons of the potato mixture into the hot oil and flatten slightly.
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Fry until golden brown on both sides, about 3-5 minutes per side.
Nutrition
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