These Parmesan Mashed Potato Cakes are a tasty twist on your usual mashed potatoes! Crispy on the outside and fluffy on the inside, they are packed with cheesy goodness.
Making these cakes is a fun way to use up leftover potatoes. I love serving them with a dollop of sour cream on top—yum! Who knew leftovers could taste so good? 😄
Key Ingredients & Substitutions
Mashed Potatoes: Leftover mashed potatoes are perfect for this recipe. If you don’t have any, you can quickly mash some fresh potatoes, but adding a touch of butter and cream will help achieve the right consistency.
Parmesan Cheese: Grated Parmesan adds a nutty flavor and helps bind the cakes. If you need a substitute, Pecorino Romano or nutritional yeast (for a vegan option) can work well, giving a nice cheesy flavor.
Green Onions: These add delightful freshness. You can replace them with chives or diced regular onions if you prefer a more pronounced flavor. Just remember, regular onions may be stronger, so use less.
All-Purpose Flour: This helps to hold the cakes together. If you’re gluten-free, try using almond flour or a gluten-free all-purpose blend. It will give a different texture but can still work nicely.
Egg: The egg acts as a binder for the cakes. If you want a vegan option, use a flaxseed meal (1 tbsp flaxseed mixed with 3 tbsp water) to mimic the binding effect.
How Do I Ensure My Potato Cakes Are Crispy and Golden Brown?
Getting those perfect, crispy potato cakes is all about the frying technique and not overcrowding the pan. Here are some tips:
- Use medium heat to allow the cakes to cook through without burning.
- Form the cakes about 1/2 inch thick. Thinner cakes will crisp up better!
- Don’t overcrowd the skillet. Frying in batches ensures good air circulation for crispiness.
- Let the cakes rest for a minute on each side before checking for golden brown color.
If you find they’re browning too quickly, reduce the heat. Enjoy your cooking! It’s a great way to make leftovers shine.
How to Make Parmesan Mashed Potato Cakes
Ingredients You’ll Need:
For the Potato Mixture:
- 2 cups mashed potatoes (preferably leftover)
- 1/2 cup grated Parmesan cheese
- 1/4 cup green onions, finely chopped
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
For Frying:
- 2 tablespoons olive oil or butter
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 15 minutes to cook, making a total of around 25 minutes. You’ll have delicious, crispy Parmesan Mashed Potato Cakes in no time!
Step-by-Step Instructions:
1. Prepare the Mixture:
Start by taking a large bowl and combining your leftover mashed potatoes, grated Parmesan cheese, finely chopped green onions, and flour. Add in the egg, garlic powder, onion powder, salt, and pepper. If you love a fresh taste, toss in the chopped parsley too. Mix everything together until it’s well blended; it should hold together nicely.
2. Form the Cakes:
Now, it’s time to shape your mixture! Scoop about 1/4 cup of the potato mixture with your hands and gently form it into a patty. Make sure it’s compact so it doesn’t fall apart while cooking. Repeat this step until all of your mixture is shaped into lovely little cakes!
3. Heat the Pan:
In a large skillet, pour in the olive oil or melt the butter over medium heat. You want it hot enough to give the cakes a nice golden color but not so hot that it burns them.
4. Fry the Cakes:
Carefully place your potato cakes in the skillet, making sure not to overcrowd the pan. This will ensure they cook evenly. Fry them for about 4-5 minutes on each side until they’re golden brown and crispy. Delicious smells will fill your kitchen!
5. Drain:
Once your cakes are golden and crispy, remove them from the skillet and place them on a plate lined with paper towels. This will help soak up any extra oil, keeping them nice and light.
6. Serve:
Finally, serve your Parmesan Mashed Potato Cakes warm. If you like, you can sprinkle some extra grated Parmesan cheese on top for a savory touch. Enjoy them as a delightful side dish or a tasty snack! Yum!
Can I Use Different Types of Cheese?
Absolutely! While Parmesan adds a great flavor, you can use other cheeses like cheddar, mozzarella, or even feta for a twist. Just make sure the cheese you choose melts well or has a complementary flavor to the potatoes.
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or even a tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Allow it to sit for a few minutes to thicken before mixing it into your potato mixture.
How to Store Leftovers
Store any leftover potato cakes in an airtight container in the fridge for up to 3 days. To reheat, simply pan-fry them in a little oil over medium heat until warmed through, or pop them in the oven at 350°F (175°C) until heated evenly.
Can I Make the Mixture Ahead of Time?
Yes, you can prepare the potato mixture a day in advance. Just cover it tightly and store it in the fridge. When you’re ready to cook, give it a good stir and then shape and fry the cakes as usual.
