Potato and Chicken Cakes (Print Version)

Crispy golden patties combining creamy potatoes and tender chicken, perfect for a hearty meal or snack.

# What You'll Need:

→ For the Cakes

01 - 2 cups mashed potatoes, cooled
02 - 1 1/2 cups cooked chicken, shredded
03 - 1/3 cup scallions, finely sliced
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup gluten-free flour or all-purpose flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ For Frying

12 - 3 tablespoons vegetable oil

# How To Make It:

01 - In a large bowl, mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until fully integrated.
02 - Divide the mixture into 8 equal parts and shape each into a patty approximately 1/2 inch thick.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Cook patties in batches without crowding, frying 3 to 4 minutes per side until golden and crisp. Add oil as needed for subsequent batches.
05 - Transfer patties to a paper towel-lined plate to drain excess oil. Serve warm, optionally garnished with parsley or sour cream.

# Expert Tips:

01 -
  • They turn boring leftovers into something golden and exciting without much effort.
  • The crispy edges give way to soft, cheesy centers that feel like a warm hug.
  • You can have them on the table in under an hour, and they disappear just as fast.
02 -
  • Cold mashed potatoes are essential, warm ones turn the mixture too soft and impossible to shape properly.
  • Dont rush the frying, medium heat gives you crispy outsides and warm centers without burning the edges.
  • If the mixture feels too wet, add a tablespoon more flour until it firms up enough to hold together.
03 -
  • Use a cookie scoop to portion the mixture evenly, it makes shaping faster and ensures uniform cooking.
  • Press the patties gently but firmly, loose packing causes them to crack in the pan.
  • Test one cake first to check seasoning, then adjust the remaining mixture if needed.
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