Save There's something about the smell of potatoes hitting hot oil that takes me back to my mom's kitchen on lazy Sunday afternoons. She'd make these golden cakes almost by accident—leftover mashed potatoes from dinner, some shredded chicken she'd poached that morning, and whatever fresh herbs were sitting on the counter. What started as a way to use up odds and ends became the thing we'd actually request. Now when I make them, I get that same warm, slightly smoky kitchen smell, and suddenly everyone's hovering around the stove.
I made these for a potluck once where I wasn't sure what to bring, and I threw together what I had in the fridge. People kept asking for the recipe, which honestly surprised me—it felt too simple to be interesting. But that's the thing: sometimes the most loved dishes are the ones that feel effortless to make and taste like someone actually cared.
Ingredients
- Mashed potatoes (2 cups, cooled): Use leftovers or make fresh and let them cool completely so the mixture holds together instead of falling apart in the oil.
- Cooked chicken, shredded (1 1/2 cups): Rotisserie chicken works beautifully here, or poach your own if you have time—the flavor matters.
- Scallions, finely sliced (1/3 cup): They add a bright bite that keeps things from tasting heavy.
- Large eggs (2): These are your binder, so don't skip them or substitute without adjusting.
- Shredded cheddar cheese (1/2 cup): Sharp cheddar melts better than mild and adds actual flavor depth.
- Fresh parsley, chopped (1/4 cup): Not just decoration—it adds freshness and prevents the cakes from tasting one-dimensional.
- Flour (1/3 cup, gluten-free or all-purpose): Just enough to help bind; too much makes them dense and gluey.
- Garlic powder (1/2 teaspoon): A little goes a long way; it seasons without overpowering.
- Paprika (1/2 teaspoon): Adds warmth and a hint of color that makes them look more finished.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go—potatoes are bland and need seasoning to shine.
- Vegetable oil for frying (3 tablespoons, plus more as needed): Medium heat and enough oil matter more than you'd think for even browning.
Instructions
- Combine everything together:
- Throw all the cake ingredients into a large bowl and mix until you have one cohesive mixture—no streaks of white potato visible. If it feels too wet, add a bit more flour; if it's crumbly, add another egg yolk.
- Portion and shape:
- Divide into 8 pieces and gently form each into a patty about 1/2 inch thick. Your hands will feel like you're creating something, not just assembling, which somehow makes them taste better.
- Heat the oil:
- Medium heat is key here—too hot and they brown before cooking through; too cool and they absorb oil and turn greasy. When you add the first patty, it should sizzle immediately and gently.
- Fry in batches:
- Don't crowd the skillet; give each cake room to breathe and brown evenly. About 3 to 4 minutes per side until golden and crispy, resisting the urge to flip too early.
- Drain and serve:
- Transfer to a paper towel-lined plate to shed excess oil, then serve warm with whatever toppings call to you—sour cream, fresh parsley, or just a squeeze of lemon.
Save I once brought these to a dinner at a friend's place, and her kid, who ate nothing but plain pasta, asked for seconds. That's when I realized these cakes are one of those dishes that somehow bridges picky eaters and adventurous ones. Something about the familiar potato comfort wrapped around actual flavor just works.
Flavor Variations That Work
The beauty of this recipe is how flexible it is without falling apart. I've added a teaspoon of Dijon mustard for tanginess, mixed in fresh chives instead of parsley for a more subtle onion flavor, and even stirred in a tiny pinch of cayenne for warmth without heat. Each version tastes intentional, not like you're just throwing things at the wall. The key is adding anything extra before the flour and eggs, so it distributes evenly.
What to Serve Alongside
These cakes stand alone beautifully, but they sing when paired with something bright. A simple green salad with lemon dressing cuts through the richness, roasted vegetables add substance, and a dollop of sour cream or Greek yogurt mixed with fresh dill feels like you actually planned the meal. I've also served them alongside roasted green beans, steamed broccoli, or even just a quick cucumber and tomato salad when I'm in a hurry.
Making Them Ahead and Storing
You can shape the cakes ahead of time, cover them loosely, and refrigerate for up to 4 hours before frying. Honestly, they fry even better when they're a bit cold because the exterior crisps up faster. Leftovers reheat beautifully in a 350-degree oven for about 8 minutes, or you can pan-fry them again in a little oil to restore the crispness.
- Freeze shaped patties on a tray before cooking, then transfer to a freezer bag for up to 2 months—fry straight from frozen, just add a minute or two to the cooking time.
- Store leftovers in an airtight container in the fridge for up to 3 days, though they're best eaten within 24 hours.
- If they seem dry when reheating, serve with extra sour cream or a quick pan sauce to bring them back to life.
Save These cakes are the kind of thing that tastes simple but feels like care, which is honestly the best kind of cooking. Make them once and you'll have them in rotation forever.
Recipe FAQs
- → Can I substitute turkey for chicken?
Yes, cooked turkey works well as a substitute, offering a similar texture and flavor.
- → What type of flour is best?
Gluten-free flour can be used to keep the patties gluten-free, but all-purpose flour works fine if gluten is not a concern.
- → How do I achieve a crispy exterior?
Fry the patties on medium heat in enough oil to cover the skillet's surface, turning after 3-4 minutes until both sides are golden brown.
- → Can I prepare the mixture in advance?
Yes, the mixture can be refrigerated for a few hours before shaping and frying to make preparation easier.
- → What sides pair well with these patties?
They complement green salads, steamed vegetables, or a dollop of sour cream for extra richness.
- → How can I add more flavor to the patties?
Incorporate Dijon mustard, chopped chives, or a pinch of cayenne pepper for an extra flavor kick.