You are looking for a delicious way to use up leftover mashed potatoes? These golden-brown, crispy herb-crusted potato cakes are the perfect solution! They make an irresistible side dish or snack, packed with fresh herbs and a lightly crispy texture. Whether you’re serving them with your favorite dipping sauce or as a savory addition to any meal, these potato cakes will surely be a hit.
Recipe:
Ingredients:
- 3 cups mashed potatoes (cooled)
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup breadcrumbs
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh chives (chopped)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil or butter for frying
Instructions:
- Prepare the mixture: In a large bowl, combine the mashed potatoes, shredded cheese, egg, parsley, chives, garlic powder, salt, and pepper. Mix until well combined.
- Shape the cakes: Using your hands, form small patties (about 2-3 inches wide) from the potato mixture. Gently press the patties to flatten them slightly.
- Coat with breadcrumbs: Pour the breadcrumbs into a shallow dish and coat each potato cake on both sides, pressing lightly so the breadcrumbs stick.
- Cook the cakes: Heat a skillet over medium heat and add a generous amount of olive oil or butter. Fry the potato cakes in batches, cooking each side for about 3-4 minutes or until golden and crispy.
- Garnish and serve: Once cooked, remove the potato cakes from the skillet and place them on a paper towel to drain any excess oil. Garnish with additional fresh parsley and serve hot with your favorite dipping sauce or as a side dish.
Enjoy these crispy, herb-packed delights!
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