Pin It I stumbled on this recipe one Sunday after roasting a chicken the night before. The fridge was full of leftover mashed potatoes and shredded meat, and I was too lazy to reheat them separately. I mixed everything into a bowl with some cheese and herbs, shaped a few patties, and fried them up. The kitchen smelled like comfort itself, and my husband wandered in asking what magic I was working.
The first time I served these to friends, I called them fancy croquettes to sound impressive. One friend bit into hers and said they tasted like childhood dinners but better. That became the highest compliment in my kitchen. Now I make a double batch whenever I roast chicken, just so I have an excuse to fry up a round of these the next day.
Ingredients
- Mashed potatoes: Use cold, day-old mash if you have it, the texture holds together better than warm potatoes and makes shaping easier.
- Cooked chicken: Rotisserie chicken works beautifully here, just shred it with two forks and keep the pieces bite-sized.
- Scallions: They add a mild sharpness that balances the richness, slice them thin so they blend in evenly.
- Eggs: They bind everything together, without them the cakes fall apart in the pan.
- Cheddar cheese: Sharp cheddar gives the best flavor, but mild works if thats what you have on hand.
- Fresh parsley: It brightens the whole mixture, dried parsley just doesnt deliver the same freshness.
- Flour: A small amount helps firm up the patties, gluten-free flour works perfectly if you need it.
- Garlic powder: Just enough to add warmth without overpowering the chicken and potato.
- Paprika: Adds a subtle smokiness and a hint of color to the mix.
- Vegetable oil: Use a neutral oil with a high smoke point, you need enough to coat the pan generously for crispy edges.
Instructions
- Combine the mixture:
- In a large bowl, mix the mashed potatoes, chicken, scallions, eggs, cheese, parsley, flour, garlic powder, paprika, salt, and pepper until everything is evenly distributed. The mixture should feel slightly sticky but hold its shape when pressed.
- Shape the patties:
- Divide the mixture into 8 equal portions and gently form each into a patty about half an inch thick. Wetting your hands lightly helps prevent sticking.
- Heat the oil:
- Warm 1 to 2 tablespoons of oil in a large non-stick skillet over medium heat. You want it shimmering but not smoking.
- Fry the cakes:
- Add patties to the skillet without crowding, fry 3 to 4 minutes per side until golden and crispy. Add more oil between batches if the pan looks dry.
- Drain and serve:
- Transfer finished cakes to a paper towel-lined plate to absorb excess oil. Serve warm with a sprinkle of parsley or a spoonful of sour cream.
Pin It One rainy evening, I made these for my kids after a long day at school. They sat at the counter watching me flip each patty, asking if they could help. We ended up shaping the cakes together, their little hands pressing the mixture into wobbly circles. They tasted even better that night because we made them as a team.
Customization Ideas
Swap the chicken for leftover turkey or even flaked salmon if you want a different twist. A spoonful of Dijon mustard stirred into the mixture adds a tangy kick, and chopped chives work beautifully in place of scallions. If you like heat, a pinch of cayenne pepper wakes up the whole dish without overwhelming it.
Serving Suggestions
These cakes are hearty enough to be the main event, especially with a crisp green salad or steamed broccoli on the side. I love serving them with a dollop of sour cream or a drizzle of hot sauce for dipping. They also make a fantastic brunch option alongside scrambled eggs and fresh fruit.
Storage and Reheating
Leftover cakes keep well in the fridge for up to three days in an airtight container. Reheat them in a hot skillet with a little oil to restore the crispy edges, the microwave makes them soft and sad. You can also freeze uncooked patties on a tray, then bag them once solid for quick weeknight meals.
- Let cooked cakes cool completely before refrigerating to prevent sogginess.
- Freeze uncooked patties individually so you can fry just what you need.
- Reheat in a 375-degree oven for 10 minutes if you want to warm several at once.
Pin It These little golden cakes have become my go-to whenever I need something cozy and satisfying without much fuss. I hope they bring the same warmth to your table that they do to mine.
Recipe FAQs
- → How do I get a crispy crust on the cakes?
Use medium heat and enough oil when pan-frying. Avoid overcrowding the pan to maintain temperature and crispiness.
- → Can I substitute the chicken with another protein?
Yes, cooked turkey works well as an alternative for a similar texture and flavor.
- → What type of flour is best to hold the cakes together?
Both gluten-free and all-purpose flour work well to bind the ingredients and maintain structure.
- → How can I add extra flavor to these patties?
Adding Dijon mustard, chopped chives, or a pinch of cayenne pepper boosts flavor and adds depth.
- → What sides pair well with these cakes?
Green salads or steamed vegetables complement the richness and add freshness to the dish.