Cheesy Mashed Potato Cakes
Crispy potato cakes made from leftover mashed potatoes, loaded with mozzarella, coated in breadcrumbs, and pan-fried until golden.
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Natashas Kitchen- •4 cups Mashed potatoesleftover
- •2 cups Mozzarella cheeseshredded
- •1/4 cup Flourplus more as needed if potatoes are very creamy
- •1 Egglarge
- •Chivesa few tablespoons, freshly chopped
- •1/2 cup Breadcrumbsplain, for coating
- •Oilenough to lightly cover the bottom of the skillet
- •Sour cream(optional)for serving
- 1
In a large mixing bowl, combine mashed potatoes and shredded mozzarella cheese.
1 min
- 2
Add flour, egg, and chopped chives. Mash/stir until well combined. If the potatoes are very creamy, add a little more flour as needed.
2 min
- 3
Flatten the top of the mixture in the bowl to make it easier to scoop. Set up a small bowl with plain breadcrumbs.
1 min
- 4
Scoop mixture (an ice cream scoop helps with even sizing), shape into patties about 1/3-inch thick, and dip both sides in breadcrumbs to coat.
5 min
- 5
Heat a large non-stick skillet over medium heat and add enough oil to lightly cover the bottom. When oil is hot (patties should sizzle on contact), add patties in a single layer.
2 min
- 6
Sauté for 3 to 4 minutes per side, or until golden brown. Repeat with remaining patties (using two skillets can speed this up).
10 min
- 7
Serve hot, optionally with sour cream.
1 min
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