American•comfort
Mashed Potato Cakes
These mashed potato cakes are crispy on the outside, fluffy and pillowy on the inside. Perfect with leftover mashed potatoes!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cold or room temperature mashed potatoes
- 1 large egg, whisked
- 2 garlic cloves, minced
- 5 scallions, finely chopped
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
Instructions
- 1
In a large bowl, mix mashed potatoes, egg, garlic, scallions, salt and pepper. Divide the mixture into 8 equal portions and use your hands to form 1/2-inch thick patties.
- 2
In a large pan over medium high heat, add oil.
- 3
Coat each patty with flour and add to the pan. You may need to do this in two batches (my pan could only handle 4 patties at a time).
- 4
Cook on each side for about 6 minutes, or until golden brown, flip the patties and cook again for about the same amount of time.
- 5
Transfer to a plate and serve.