Potato Chicken Golden Cakes (Printable)

Crispy golden patties blending creamy potatoes and tender chicken for a hearty, comforting dish.

# What you need:

→ For the Cakes

01 - 2 cups mashed potatoes, cooled
02 - 1 1/2 cups cooked chicken, shredded
03 - 1/3 cup scallions, finely sliced
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup fresh parsley, chopped
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

→ For Frying

12 - 3 tablespoons vegetable oil

# 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 fully incorporated.
02 - Divide the mixture into eight equal portions and form each into a patty approximately 1/2 inch thick.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Cook patties in batches without crowding the skillet, frying each side for 3 to 4 minutes until golden brown and crisp. Add additional oil as needed for later 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 tips:

01 -
  • Turns leftovers into something that feels brand new, crispy on the outside and creamy inside.
  • Comes together fast with pantry staples and whatever cooked protein you have around.
  • Works as dinner, lunch, or even breakfast if you're feeling bold.
  • Kids actually ask for seconds without negotiating.
02 -
  • Cold mashed potatoes are essential, warm ones make the mixture too soft to shape and the cakes will spread in the pan.
  • Don't overcrowd the skillet or the temperature drops and you'll end up with soggy cakes instead of crispy ones.
  • If the mixture feels too wet, add a tablespoon more flour at a time until it firms up.
03 -
  • Press each patty gently but firmly so it holds together without becoming dense.
  • Taste the raw mixture before shaping and adjust the salt, it's easier to fix now than after frying.
  • Keep the heat steady at medium, too high and the outside burns before the inside warms through.
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