Potato and Chicken Cakes (Printer-friendly)

Crispy golden patties with mashed potatoes, shredded chicken, cheddar, and herbs.

# What You'll Need:

→ Cakes

01 - 2 cups mashed potatoes, cooled
02 - 1 1/2 cups cooked shredded chicken
03 - 1/3 cup finely sliced scallions
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup chopped fresh parsley
07 - 1/3 cup gluten-free flour or all-purpose flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Frying

12 - 3 tablespoons vegetable oil, or as needed

# Directions:

01 - In a large bowl, mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until thoroughly blended.
02 - Divide the mixture into 8 equal portions and form each into a patty approximately 1/2 inch thick.
03 - Heat 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Fry the patties in batches without crowding the pan, cooking 3 to 4 minutes per side until golden brown and crispy. Add more oil as necessary between batches.
05 - Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm, optionally garnished with extra parsley or sour cream.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy inside, like someone figured out the perfect texture compromise.
  • Come together in under an hour with ingredients you probably already have.
  • Work as a weeknight dinner, fancy appetizer, or even next-day lunch rehashed in a skillet.
02 -
  • Cold mashed potatoes are non-negotiable; warm ones won't hold together in the pan and will fall apart into sad potato scramble.
  • The mixture should feel almost like cookie dough—if it's mushy or too loose, add a tablespoon more flour at a time until it holds shape.
03 -
  • Don't skip cooling the mashed potatoes—warm potatoes plus heat equals a patty that wants to fall apart.
  • If the mixture feels uncertain before cooking, pop it in the fridge for 10 minutes while your oil heats; cold mixture holds shape infinitely better.
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