My mom made these when we were little, and I remember my grandma talking about making them too. The childhood feels are right in this recipe. I have been known to make mashed potatoes just to make this delicious side, however mashed potato cakes are an amazing way to use up leftover mashed potatoes! Using a Scoop to form your cakes ensures uniform size, which makes cooking time even throughout the whole batch.
Mashed Potato Cakes
Ingredients
- 2 Cups Mashed Potatoes
- ½ Cup Shredded Parmesan
- ¼ Cup Flour
- 2 tsp Garlic Powder
- 1 Cup Panko Bread Crumbs
- 3-4 Tbsp Olive Oil
Instructions
- Combine potatoes, egg, parmesan, and garlic powder in a medium mixing bowl.
- Pour bread crumbs into shallow dish.
- Using large cookie scoop (¼ cup), scoop potato mixture out and roll gently to form ball. One at a time, place potato balls into bread crumbs and lightly press to form a small cake. Flip to coat both sides of cake with bread crumbs. Continue until all cakes are coated. Place on plate and set aside.
- Heat oil in large skillet over medium heat. Add potato cakes to skillet and cook on each side for 3-4 minutes, or until golden brown, adding more oil as needed. Place cooked potato cakes on paper towel lined plate to drain. Serve warm with desired toppings, such as sour cream, or plain.