Mashed Potato Cakes

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Calories: 1682kcal
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Mashed Potato Cakes


Potato Cakes

  • 3 cups cold mashed potatoes leftovers work well
  • 1 cup cheddar cheese shredded
  • 1/3 cup flour
  • 2 large eggs beaten
  • salt & pepper to taste
  • 2 cups panko breadcrumbs divided
  • butter for frying
  • chopped chives for garnish
  • 1 sliced red onion for garnish

Garlic Sour Cream

  • 1 cup sour cream
  • 1 clove garlic minced
  • 1 tsp dill chopped
  • 1 tsp chives chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp stone-ground mustard


Garlic Sour Cream

  • Prepare the garlic sour cream by mixing all ingredients together. Place in the refrigerator until ready to serve.

Potato Cakes

  • Mix the mashed potatoes, cheese, flour and eggs together in a large bowl. Season with salt and pepper.
  • Add 1 cup of the panko crumbs, mix well and place the rest of the breadcrumbs in a shallow dish. Note: Flour adds thickness to the potato cakes and binds everything together. Feel free to add a bit more flour if needed but remain careful not to overdo it or you risk creating patties that taste more like flour than potatoes.
  • Using your hands, shape the potato mixture into 12 patties, each about 1/2-inch to 3/4-inch thick.
  • Lightly dip and drag the potato cakes in the breadcrumbs, evenly covering both sides, and place each on a baking sheet until ready to cook.
  • In a large frying pan, melt enough butter to coat the bottom.
  • Carefully add potato cakes to the pan and cook in batches for 3 to 4 minutes on each side, until they are golden brown and crispy.
  • After cooking, remove the potato cakes and place on a paper towel to catch any excess grease. Continue until all have been cooked.
  • Top with garlic sour cream, sliced red onion, chives and serve.


Calories |1682kcalCarbohydrates |129gProtein |67gFat |100gSaturated Fat |55gPolyunsaturated Fat |8gMonounsaturated Fat |27gTrans Fat |1gCholesterol |610mgSodium |4347mgPotassium |896mgFiber |7gSugar |15gVitamin A |3169IUVitamin C |4mgCalcium |1368mgIron |11mg