Golden, crispy, and packed with savory flavor, Onion and Cheddar Mashed Potato Cakes are a delicious way to transform leftover mashed potatoes into something exciting. With sautéed onions, garlic, sharp cheddar cheese, and fresh parsley mixed into creamy potatoes, these cakes fry up beautifully with a crunchy exterior and a soft, fluffy center. They make a perfect breakfast, lunch, snack, or side dish that everyone will enjoy.
Why You’ll Love This Recipe
• A great way to use leftover mashed potatoes
• Crispy on the outside and soft on the inside
• Simple ingredients that create big flavor
• Quick and easy to prepare
• Perfect as a side dish, snack, or light meal
• Family-friendly and budget-friendly
• Customizable with herbs, cheese, or spices
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups mashed potatoes
1 teaspoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 large egg
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup breadcrumbs
2 to 3 tablespoons vegetable oil for frying
2 tablespoons chopped green onions for garnish (optional)
1/4 cup sour cream for serving (optional)
Directions
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5 to 6 minutes until softened and lightly golden.
Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the mashed potatoes, sautéed onion and garlic, shredded cheddar cheese, chopped parsley, egg, flour, salt, and black pepper. Mix well until fully combined.
Place the breadcrumbs on a small plate. Scoop about 1/4 cup of the potato mixture and shape it into a small patty about 1/2 inch thick.
Lightly coat each patty with breadcrumbs on both sides.
Heat vegetable oil in a skillet over medium heat. Once the oil is hot, place the potato cakes in the pan without overcrowding.
Cook for about 3 to 4 minutes on each side until the cakes are golden brown and crispy.
Transfer to a plate lined with paper towels to remove excess oil.
Serve warm topped with sour cream and chopped green onions if desired.
Spicy version
Add 1/4 teaspoon chili flakes or finely chopped green chili to the mixture for a little heat.
Herb lovers version
Mix in fresh dill, chives, or cilantro for extra freshness.
Extra cheesy
Add 1/2 cup mozzarella along with the cheddar for a stretchier texture.
Vegetable boost
Mix in finely grated carrot, zucchini, or corn kernels for added nutrition and flavor.
Crispy baked version
Instead of frying, place the patties on a baking sheet lined with parchment paper, brush lightly with oil, and bake at 200°C (400°F) for 20 to 25 minutes, flipping halfway.
Storage/Reheating
Refrigerator
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
Freezer
Place cooked cakes on a tray to freeze individually, then transfer them to a freezer bag. They can be stored for up to 2 months.
Reheating
Reheat in a skillet over medium heat for 3 to 4 minutes per side to restore crispiness. You can also warm them in the oven at 180°C (350°F) for about 10 minutes.
FAQs
Can I use instant mashed potatoes for this recipe?
Yes, instant mashed potatoes can be used. Make sure they are thick and well chilled so the patties hold their shape.
Why are my potato cakes falling apart?
This usually happens if the mixture is too wet. Adding a little more flour or breadcrumbs can help bind the mixture.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture up to one day in advance and store it covered in the refrigerator.
Can I bake these instead of frying?
Yes, baking is a great alternative. Bake them in a preheated oven at 200°C (400°F) until golden and crisp.
What cheese works best besides cheddar?
Mozzarella, gouda, or Monterey jack work very well in this recipe.
Can I make these gluten free?
Yes, simply replace the flour and breadcrumbs with gluten-free alternatives.
What can I serve with potato cakes?
They are delicious with sour cream, yogurt sauce, green salad, or roasted vegetables.
Can I freeze uncooked potato cakes?
Yes, shape the patties and freeze them on a tray. Once frozen, store them in a freezer bag and cook directly from frozen.
How do I make them extra crispy?
Coating the patties in breadcrumbs and frying in properly heated oil helps create a crisp golden crust.
Can I add meat or chicken?
Yes, finely shredded cooked chicken can be added for extra protein and flavor.
Conclusion
Onion and Cheddar Mashed Potato Cakes are a simple yet incredibly satisfying dish that turns basic ingredients into a crispy, cheesy treat. They are easy to make, full of comforting flavor, and perfect for using leftover mashed potatoes. Whether served for breakfast, lunch, or as a side dish, these golden potato cakes are guaranteed to become a favorite in your kitchen.
Golden, crispy onion and cheddar mashed potato cakes made from leftover mashed potatoes, mixed with sautéed onions, garlic, cheese, and herbs, then pan-fried until perfectly crunchy outside and fluffy inside.
Total Time:30 minutes
Yield:8 potato cakes (about 4 servings)
Ingredients
2 cups mashed potatoes
1 teaspoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 large egg
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup breadcrumbs
2 to 3 tablespoons vegetable oil for frying
2 tablespoons chopped green onions for garnish (optional)
1/4 cup sour cream for serving (optional)
Instructions
Heat the olive oil in a skillet over medium heat and add the diced onion. Cook for 5 to 6 minutes until softened and lightly golden.
Add the minced garlic and cook for about 1 minute until fragrant. Remove from heat and allow to cool slightly.
In a large bowl combine the mashed potatoes, sautéed onion and garlic, cheddar cheese, parsley, egg, flour, salt, and black pepper. Mix until fully combined.
Place the breadcrumbs on a plate. Scoop about 1/4 cup of the potato mixture and shape it into a patty about 1/2 inch thick.
Lightly coat each patty with breadcrumbs on both sides.
Heat vegetable oil in a skillet over medium heat.
Place the potato cakes in the pan without overcrowding and cook for 3 to 4 minutes per side until golden brown and crispy.
Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil.
Serve warm topped with sour cream and chopped green onions if desired.
Notes
If the mixture feels too wet, add a little extra flour or breadcrumbs to help bind it.
You can bake the patties at 200°C (400°F) for 20–25 minutes instead of frying for a lighter version.
Additional herbs like dill, chives, or cilantro can be mixed in for more flavor.
For a spicy variation add chili flakes or finely chopped green chili.
Leftover potato cakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
