Potato and Chicken Cakes (Printer View)

Crispy golden patties combining tender shredded chicken with creamy mashed potatoes and flavorful spices.

# What you'll need:

→ Cakes

01 - 2 cups mashed potatoes, cooled (approximately 14 oz)
02 - 1.5 cups cooked chicken, shredded (approximately 7 oz)
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

→ Frying

12 - 3 tablespoons vegetable oil, or as needed

# Method:

01 - In a large bowl, thoroughly mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until fully blended.
02 - Divide the mixture into 8 equal portions and shape each into a patty roughly 1/2 inch thick.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Add patties to the skillet in batches without overcrowding and fry for 3 to 4 minutes on each side until golden brown and crispy, adding more oil as needed for additional batches.
05 - Transfer the cooked patties to a paper towel-lined plate to remove excess oil and serve warm, optionally garnished with extra parsley or sour cream.

# Expert Advice:

01 -
  • It turns leftovers into something that feels completely new and exciting.
  • The outside gets so crispy while the inside stays soft and creamy.
  • You can make them ahead and reheat them without losing that satisfying crunch.
  • Theyre filling enough to be dinner but fun enough to serve as finger food.
02 -
  • Make sure your mashed potatoes are completely cooled before mixing, or the eggs will start to cook and the mixture will get too loose.
  • Dont skip shaping the patties gently, if you press too hard they can become dense instead of light and fluffy inside.
  • Use medium heat, not high, or the outside will burn before the inside gets warm all the way through.
03 -
  • If your patties are falling apart, chill the shaped cakes in the fridge for 15 minutes before frying to help them firm up.
  • Keep the cooked cakes warm in a low oven while you finish frying the rest so everything stays hot when you serve.
  • Dont flip them more than once, let them develop a deep golden crust on each side without disturbing them too much.
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