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Onion and Cheddar Mashed Potato Cakes

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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

  1. 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.
  2. Add the minced garlic and cook for about 1 minute until fragrant. Remove from heat and allow to cool slightly.
  3. 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.
  4. 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.
  5. Lightly coat each patty with breadcrumbs on both sides.
  6. Heat vegetable oil in a skillet over medium heat.
  7. Place the potato cakes in the pan without overcrowding and cook for 3 to 4 minutes per side until golden brown and crispy.
  8. Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil.
  9. 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.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 potato cakes
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 420 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 65 mg

Find it online: https://cooksplash.com/onion-and-cheddar-mashed-potato-cakes/