Absolutely! Here’s a classic recipe for crispy potato cakes — golden on the outside, soft and fluffy inside. Perfect as a side or snack.
🥔 Crispy Potato Cakes
Serves: 4–6
Prep + Cook Time: 30 minutes
Ingredients
- 2 cups mashed potatoes (leftover or freshly made, cooled)
- 1/2 cup finely chopped onion
- 1/2 cup grated cheese (cheddar or your choice, optional)
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour (more if needed)
- Salt & pepper to taste
- 2–3 tablespoons chopped fresh herbs (parsley, chives, or dill, optional)
- 3–4 tablespoons vegetable oil or butter for frying
Instructions
1️⃣ Prepare the Mixture
- In a large bowl, combine:
- Mashed potatoes
- Chopped onion
- Cheese (if using)
- Egg
- Herbs
- Salt & pepper
- Gradually add flour until the mixture holds together but isn’t too dry.
2️⃣ Form the Cakes
- Take a handful of potato mixture and shape into small patties, about 2–3 inches wide and ½ inch thick.
3️⃣ Fry the Cakes
- Heat oil or butter in a skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
4️⃣ Serve
- Serve hot with:
- Sour cream or yogurt
- Applesauce (classic pairing)
- Ketchup or your favorite dipping sauce
✅ Tips & Variations
- Extra crispy: After shaping, chill patties in the fridge for 10–15 minutes before frying.
- Cheesy: Fold extra shredded cheese inside for a melty center.
- Herby: Add dill, parsley, or green onions for extra flavor.
- Leftovers: Use leftover mashed potatoes for best texture.
If you want, I can also give a baked version of potato cakes that’s just as crispy but healthier, no frying required.
Do you want me to do that?
