Pin it I wasn't planning to invent anything that evening, just trying to use up leftover mashed potatoes before they went sad in the fridge. The chicken was cold from Sunday's roast, and I was tired of reheating the same plate. So I cracked a couple eggs, grabbed some cheese, and started mixing with no real plan. What came out of that skillet twenty minutes later became one of those accidental wins you end up making on purpose every few weeks.
The first time I served these to friends, I called them potato croquettes to sound fancy. Someone took a bite and said they tasted like comfort in a skillet, which felt more honest. We ate them standing around the stove, dipping them in sour cream and talking too long. That's when I realized a recipe doesn't need to be complicated to feel like an occasion.
Ingredients
- Mashed potatoes: Use cold leftovers or make fresh and let them cool completely, warm mash will turn the mixture too loose to hold its shape.
- Cooked chicken: Rotisserie works beautifully here, shred it by hand so the pieces stay tender and mix evenly.
- Scallions: They add a mild sharpness without overpowering, slice them thin so they blend right into the batter.
- Eggs: The binder that holds everything together, don't skip them or your cakes will fall apart in the pan.
- Cheddar cheese: Shred it fresh if you can, pre-shredded sometimes has coating that keeps it from melting smoothly.
- Parsley: Adds color and a hint of freshness, you can swap in cilantro or chives if that's what you have.
- Flour: Just enough to give structure, gluten-free works perfectly if that's your preference.
- Garlic powder and paprika: Quiet spices that build flavor without shouting, they make the cakes taste intentional.
- Salt and pepper: Season confidently, potatoes need more salt than you think.
- Vegetable oil: For frying, use enough to coat the pan so the cakes get crispy edges without sticking.
Instructions
- Mix the base:
- Combine all the cake ingredients in a large bowl and stir until everything is evenly distributed. The mixture should hold together when pressed but not feel wet or sticky.
- Shape the patties:
- Divide into 8 portions and gently press each into a patty about half an inch thick. If the mixture sticks to your hands, dampen your palms with a little water.
- Heat the skillet:
- Warm a tablespoon or two of oil over medium heat until it shimmers. Don't rush this step, the right temperature keeps the cakes from soaking up too much oil.
- Fry in batches:
- Add a few patties at a time, leaving space between them so they brown instead of steam. Cook 3 to 4 minutes per side until golden and crisp, then move them to a paper towel.
- Serve warm:
- Plate them while they're still hot, maybe with a spoonful of sour cream or a sprinkle of extra parsley. They're best enjoyed right away, when the outside is crunchy and the inside is tender.
Pin it One rainy Tuesday, I made a double batch and froze half before frying. Weeks later, I pulled them out and cooked them straight from frozen, adding just a minute or two per side. It felt like finding money in an old coat pocket, dinner solved before I even thought about it.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness, or try roasted vegetables if you want something warm. I've also served these with steamed broccoli and a squeeze of hot sauce, which turned them into a full meal without much effort. They're flexible enough to match whatever else is on your table.
Making Them Your Own
Swap turkey for chicken if that's what you've got, or stir in a spoonful of Dijon mustard for a sharper edge. A pinch of cayenne adds heat without overwhelming, and fresh chives work beautifully in place of scallions. The base is forgiving, so trust your instincts and use what tastes good to you.
Storage and Reheating
Cooked cakes keep in the fridge for up to three days in an airtight container. Reheat them in a hot skillet with a little oil to bring back the crisp, or pop them in a 375-degree oven for about 10 minutes. Freezing uncooked patties works too, just stack them with parchment in between and fry from frozen when you're ready.
- Let cooked cakes cool completely before refrigerating to avoid sogginess.
- Label frozen patties with the date so you remember what's waiting in there.
- Avoid microwaving if you can, it turns the outside rubbery instead of crispy.
Pin it These cakes have become one of those recipes I don't measure anymore, just feel my way through with whatever's around. They've saved weeknight dinners and impressed weekend guests without trying too hard, which is really all I ask from anything I cook.
Recipe FAQs
- → What type of potatoes work best?
Mashed potatoes made from starchy varieties like Russet or Yukon Gold provide the best creamy texture and binding for the patties.
- → Can I substitute chicken with turkey?
Yes, cooked shredded turkey works well as an alternative, offering a similar texture and mild flavor.
- → How do I ensure the patties stay crispy?
Use enough oil when frying and avoid overcrowding the pan to keep the cakes crispy on the outside.
- → Is gluten-free flour a suitable substitute?
Definitely, using gluten-free flour maintains the binding ability and keeps the cakes safe for gluten-sensitive diets.
- → Can I add spices for more flavor?
Yes, adding a pinch of cayenne or chopped chives enhances the taste without overpowering the natural flavors.