Cheesy Mashed Potato Cakes (4-Ingredient)
These golden, cheesy mashed potato cakes are crispy on the outside, soft and cheesy inside — the perfect way to use leftover mashed potatoes or whip up something delicious from scratch. Ideal as a side dish, appetizer, or snack.
🧾 Ingredients:
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2 cups mashed potatoes (leftover or freshly made)
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1 cup shredded cheese (cheddar, mozzarella, or a blend)
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1 egg
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2–3 tablespoons all-purpose flour (plus more if needed)
Optional for flavor & garnish:
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Salt & pepper to taste
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Chopped fresh parsley (for garnish)
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Garlic powder, onion powder, or chopped chives
🥣 Instructions:
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Mix Ingredients:
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In a bowl, combine mashed potatoes, shredded cheese, egg, and flour.
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Mix until well combined. The dough should be firm enough to shape — add more flour if too soft.
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Shape the Cakes:
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Scoop about 2 tablespoons of the mixture and form into small, thick patties.
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Place on a plate or tray. Optional: Chill for 10–15 minutes to firm up.
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Cook:
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Heat a skillet over medium heat with a little oil or butter.
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Fry patties for 3–4 minutes per side or until golden brown and crispy.
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Serve:
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Garnish with chopped parsley and serve hot — plain or with sour cream, ketchup, or your favorite dip.
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❓ Frequently Asked Questions
➤ Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for about 20–25 minutes, flipping halfway, until golden and crisp.
➤ What kind of cheese works best?
Cheddar adds sharpness, mozzarella gives a gooey stretch, and parmesan adds depth. A mix is ideal!
➤ Can I use instant mashed potatoes?
Yes — just make sure they are thick and not too watery.
➤ How do I make them gluten-free?
Use gluten-free flour or fine breadcrumbs instead of all-purpose flour.
➤ How do I store and reheat them?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer for best crispiness.
✅ Nutrition (Per 1 Cake Approx.):
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Calories: ~120
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Carbs: 10g
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Protein: 5g
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Fat: 7g
