Parmesan Mashed Potato Cakes (Print-Friendly Version)
Crisp, golden potato cakes with Parmesan and fresh herbs—an ideal way to enjoy leftover mashed potatoes.
# What You'll Need:
→ Potato Mixture
01 -
500 ml mashed potatoes, cold or leftover
02 -
50 g Parmesan cheese, finely grated
03 -
25 g green onions, finely chopped
04 -
60 g all-purpose flour
05 -
1 large egg
06 -
2.5 ml garlic powder
07 -
2.5 ml onion powder
08 -
Salt and freshly ground black pepper, to taste
09 -
15 g fresh parsley, chopped (optional)
→ For Frying
10 -
30 ml olive oil or unsalted butter
# How to Make It:
01 -
Combine mashed potatoes, Parmesan, green onions, flour, egg, garlic powder, onion powder, salt, pepper, and parsley (if using) in a large bowl. Mix thoroughly until evenly blended and mixture holds together.
02 -
Portion the mixture by scooping 60 ml at a time and form into compact, evenly sized patties using your hands. Compress each patty to ensure it stays intact during cooking.
03 -
Preheat a large nonstick skillet over medium heat. Add the olive oil or butter and allow to heat until shimmering but not smoking.
04 -
Place patties in the skillet without overcrowding. Cook each side for 4–5 minutes until golden and crisp, adjusting heat as necessary to prevent burning.
05 -
Transfer potato cakes to a plate lined with paper towels to absorb excess oil. Serve hot, optionally garnished with additional Parmesan.
# Additional Tips:
01 -
This preparation is ideal for reviving leftover mashed potatoes into a crisp, savoury side or snack.